2 cans crab meat or 4 fresh crabs, cut in fourths
2 lb. fresh peeled shrimp
1/2 lb. fish fillets, cut in bite size pieces
1/2 pt. oysters
1 can whole tomatoes
1 stick butter or unsalted butter
1 c. chopped onions
1/2 c. chopped celery
1/2 c. chopped green peppers
4 cloves garlic, minced
2 c. cooked chopped okra
3 qts. water
1 tbsp. Worcestershire sauce
1/4 c. fine chopped green onions with tops
Pinch or two of parsley

Make a roux with 1 cup flour and 1 cup oil. Should be a chocolate color. In a large Dutch oven or pot saute in melted butter the onions, celery, green pepper, garlic and okra for about 10 minutes. Add to this the roux, water, and Worcestershire sauce. Season to taste with salt, pepper, pinch of tarragon, crushed red pepper. Cook for 1 hour (simmer), add all the other ingredients except onion and parsley. Cook another hour (simmer). Serve with rice and sprinkle onion and parsley on top with a dash of file.