2/3 c. oil
1 c. flour
2 med. onions, chopped
1 rib celery, chopped
1 bell pepper, chopped
1 tsp. garlic powder
2 qts. water or seafood stock
1 bay leaf
1 doz. oysters and juice
2 lbs. peeled shrimp
1 lb. crawfish tails
1 lb. white crabmeat
1 doz. crabs
1/4 tsp. oregano
1/2 tsp. thyme
4 stalks green onions, chopped
3 sprigs parsley, chopped
1 tsp. Tabasco
File to taste
Salt (red, white, or black pepper)

Make a dark roux with oil and flour. Remove from heat and add onions, celery, bell pepper, and garlic powder. Heat water or stock to a boil and add bay leaf, oyster juice, and roux. Bring to a light boil for about 45 minutes. Add shrimp, crawfish, crabmeat, crabs, oysters, and seasonings. Cook 25 to 30 minutes. Top with green onions and parsley; let simmer 10 minutes. Serve over rice and sprinkle with file, if desired.