1 lb. shrimp (medium with heads and shells)
5 c. seafood stock
3/4 c. vegetable oil
2 c. chopped onion
2 c. chopped bell pepper
2 c. chopped celery
3 tbsp. file powder
1 tsp. cayenne
1/2 tsp. salt
1 bay leaf
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1 tsp. black pepper
1 to 3 tsp. Tabasco sauce
1 minced garlic clove
1 1/4 c. canned tomato sauce
1/2 lb. picked lump crabmeat
1 doz. shucked oysters with liquor

You may want to double up on the shrimp and omit the oysters, or you may omit the oysters and substitute scallops. Peel shrimp and reserve heads and tails to make seafood stock. Simmer, uncovered, in 6 cups of water for 1 1/2 hours to make stock. Set aside.

In a large, heavy soup pot, heat oil over medium heat and sauté onions, celery and peppers until slightly brown. Turn heat to high and add file powder, seasonings, Tabasco and garlic. Cook 5 minutes, stirring constantly to avoid scorching. Add stock and tomato sauce and bring to a boil. Reduce heat and simmer for 1 hour. Add shrimp, crab and oysters and simmer another 5 to 10 minutes. Serve over cooked rice.

Serves 4 to 6.