1 c. olive oil
2 c. flour
3 c. onion
1 c. bell peppers
1 c. green onion
parsley
1 tbsp. garlic crushed
3 tbsp. Lea & Perrin Sauce
2 tsp. LA Hot Sauce
2 lbs. shrimp, drained
1 lb. chopped fish
2 lbs. crawfish
2 doz. oysters
1 doz. cracked crabs
Salt to taste

Make roux - olive oil and flour. Cook 2 hours slow. Add in onions, bell peppers, green onions, parsley and garlic. Add cold water to roux - about 1 quart. Add Lea & Perrin and hot sauce. Add seafood (crabs first) and salt to taste. Simmer for several hours.