1/4 c. butter
1/4 c. all purpose flour
1 onion, chopped
2 cloves garlic, crushed
1/2 green pepper, chopped
1/2 sweet red pepper, chopped
1/2 tsp. thyme
5 c. Spicy Shrimp Stock (recipe follows)
1 (14 1/2 oz.) can whole tomatoes, drained
1 bay leaf
Dash Worcestershire sauce
2 - 3 dashes Louisiana hot sauce
Salt, to taste
1 lb. fresh lump crabmeat
2 lbs. raw shrimp, peeled and deveined (reserve shells)
1 c. shucked raw oysters, with liquid
2 tbsp. fresh parsley, chopped
2 tbsp. file powder
Steamed rice, for serving

Melt butter in a large heavy gauge soup kettle. Gradually stir in the flour to form a thick paste. Continue cooking, stirring constantly, until paste is golden brown. Add the chopped onion, garlic, peppers and thyme and cook, stirring frequently, until vegetables are slightly softened. Slowly add the shrimp stock (recipe follows) to the mixture, one cup at a time, stirring smooth after each addition. Coarsely chop the drained tomatoes and add to the mixture along with the bay leaf, the Worcestershire sauce, and the Louisiana hot sauce. Sample and adjust the seasonings, adding salt as desired. Simmer, uncovered until slightly thickened, about 30 minutes. Add the lump crabmeat, shrimp, oysters and parsley. Continue simmering until shrimp are bright pink and opaque and oysters are curling around their edges. Remove from heat. Stir file powder into entire gumbo and allow to stand 5 - 10 minutes to thicken or sprinkle file powder over individual servings, as desired. Serve over beds of hot steamed rice. Recipe yields 8 large servings.