1 lb. okra
1/4 c. vegetable oil
1/3 c. vegetable oil
1/3 c. all-purpose flour
1 med. onion, chopped
1 bunch green onions, chopped
3/4 c. parsley, chopped
1 c. celery, chopped
1 clove garlic, chopped
1 tbsp. File powder
4 tsp. tomato paste
4 c. chicken broth
2 lbs. shrimp, peeled and deveined
1 pt. oysters
1 lb. crabmeat (or crab)
1 c. cooked chicken
2 bay leaves
Salt and pepper to taste
Hot cooked rice

Slice okra thinly and saute in 1/4 cup oil until thick; set aside. Combine 1/3 cup oil and flour in a heavy iron pot; cook over medium heat. Stir constantly until a rich brown roux is formed. Add okra, shrimp, oysters, chicken and crab. Season with parsley, garlic, bay leaves, celery and onions. Salt and pepper. Simmer, uncovered about 1 hour. Add 1 tablespoon file. Serve in soup bowl over rice. (12 servings)