2 cups chopped onion
2/3 cup chopped green pepper
1/2 cup chopped scallion tops
1 Tbsp. minced garlic
2 quarts water
1/2 lb. cubed ham
1 lb. Creole or Polish sausage, cut into 1 inch cubes and 1/2 inch sliced
3 1/2 tsps. salt
1 1/4 tsps pepper
1/8 tsp. cayenne
1/8 tsp. mace
1 tsp. dried thyme
3 whole bay leaves, crushed
2 Tbsps. minced parsley
1 pint oysters in 1/2 cup liquid
2 Tbsps. file
Cooked rice

ROUX:

6 Tbsps. butter
1/4 cup vegetable oil
1/2 cup flour

Melt butter in 8 quart pot over low heat. Add oil and mix well. Heat for 2 minutes more and gradually add flour and stir constantly and cook until roux is medium brown. When roux is medium brown, add onions, green pepper, scallions and garlic.

Stir and add 1/4 cup water, ham, 1/2 pound cubed sausage. Cook over low heat stirring constantly for 10 minutes. Add parsley, oyster liquid, sliced sausage and all seasonings except file. Gradually pour in rest of water. Bring to a boil, lower heat and simmer for 1 hour, stirring frequently. Add oysters and cook 5 minutes more. Remove from heat and let the simmer die down and add file and mix well. Let stand for 5 minutes. Serve over boiled rice. Enjoy.