1/2 c. flour
1/2 c. oil
1 lg. onion
1 clove garlic
1/2 bell pepper, chopped
1/4 c. parsley, chopped
2 lb. shrimp or crawfish
1 lb. crabmeat
1 qt. oysters with liquid
2 bay leaves
1 tbsp. Worcestershire sauce
2 qt. water
Salt, pepper, Tabasco & file to taste

Make roux by browning flour in hot oil until dark brown. Add water slowly, gradually smoothing into a paste. Continue adding all the water. Add vegetables and cook 30 minutes. Add crabmeat with some claws and broken body chunks. Add bay leaves and all seasonings, but save file. Cook 15 minutes. Add shrimp and ooysters and cook until ysters curl (5 minutes). Cut heat, add file and serve.

File powder is made from Sassafras leaves and is a thickener. Start with 1 tablespoon and add more if necessary, or put a bowl on table for individual serving serve gumbo with rice.