1 c. oil
1 c. flour

4 cleaned crabs
2 lbs. peeled and deveined shrimp
1/2 lb. fish fillets, cut in bite sizes
1/2 pt. oysters
1 can whole tomatoes
1 stick butter
1 c. onions, chopped
1/2 c. celery, chopped
Tony's Creole Seasoning to taste
1/2 c. green pepper, chopped
4 cloves garlic, chopped
3 qt. water
2 c. sliced okra
1 tbsp. Worcestershire
1/2 c. green onion tops and parsley, chopped

In a large aluminum pot (do not use a black iron pot). Saute in butter, onions, celery, green peppers, garlic and okra for 10 minutes. Add the roux, water and Worcestershire. Season to taste.

Cook for 1 hour. Add the rest of the ingredients except green onions and parsley. Cook for another hour. Serve over rice. Sprinkle with finely chopped green onion tops and parsley.