1/2 c. cooking oil
1/2 c. flour
4 stalks celery, chopped
2 med. onions, chopped
1 med. green pepper, chopped
1 clove garlic, minced
2 qts. water
1/4 c. Worcestershire sauce
1 1/2 tsp. Tabasco sauce
1/4 c. ketchup
1 tbsp. salt
2 slices bacon or lean ham
1 lb. crabmeat
1 lb. shrimp
1 pt. oysters
2 tbsp. file (if desired)

Pour oil into skillet. Add flour; cook on low heat, stirring constantly, to brown evenly. Continue cooking roux until it becomes the color of coffee with cream and smells like brown flour. Then add celery, onions, pepper, and garlic. Brown vegetables in roux and remove from heat. In a Dutch oven or large cooking vessel, bring the 2 quarts of water to simmering temperature. Add roux and vegetables. Stir thoroughly; add Worcestershire sauce, pepper sauce, ketchup, salt, and bacon or ham. Cover. Bring to steaming point on high, then switch to low heat and cook 2 hours. Add crabmeat, shrimp, and oysters; cook 30 minutes longer. Remove from heat. Sprinkle with file if desired. Pour over hot rice. Serves 6.