1/2 c. all-purpose flour
1/2 c. cooking oil
2 med. onions, chopped
2 stalks celery, chopped
1 med. green pepper, chopped
2 cloves garlic
8 c. water
1 1/2 tsp. salt
1/2 tsp. bottled hot pepper sauce
1 lb. fresh or frozen crabmeat, thawed
1 lb. fresh or frozen shelled shrimp
1 pt. shucked oysters
1/4 c. sliced green onion tops
1/4 c. snipped parsley

In Dutch oven or kettle, blend together flour and oil. Cook over medium heat 15 minutes or until mixture is dark reddish brown. Stir frequently for the first 15 minutes and stir constantly for the last 5. Add onions, celery, green pepper, and garlic. Cook and stir about 8 minutes. Add water, salt, and hot pepper sauce. Bring to boil. Reduce heat; cover and simmer 1 hour. Add crabmeat and shrimp; simmer, uncovered, 15 minutes more. Add oysters and liquid; simmer 5 minutes more or just until oysters curl. Stir in green onion and parsley. Season to taste. Serve over mounds of rice.