3 tbsp. oil
3 tbsp. all-purpose flour
2 lb. shrimp
3 cups okra, chopped
2 large onions, chopped
2 tbsp. oil
1 can tomatoes
3 garlic cloves, minced
2 quarts water
salt
pepper, black
pepper, red
1/2 pint oysters
1 can crabmeat
4 whole crabs
1/2 cup parsley, finely chopped
1/2 cup scallion tops, finely chopped

Make roux of oil and flour, stirring constantly until dark brown. Add shrimp to roux and cook for a few minutes. Set aside. Smother okra and onions in oil. Add tomatoes and garlic when okra is almost done. Cook a few minutes longer, then add water and salt and pepper. Combine shrimp roux mixture with okra and simmer for about 10 minutes. Add oysters, crabmeat and whole crabs and simmer until crabs are cooked. Add parsley and green onions and simmer another 15 to 20 minutes. Serve over rice and let each person add fresh file to their taste.

Serving Size: 4