4 crabs
1 1/2 lbs. raw shrimp
1 lb. oysters
2 lbs. Allen's smoked sausage
1 lb. clams (opt.)
3 c. finely chopped onions
1 1/2 c. finely chopped celery
1 c. finely chopped green peppers
1 tsp. thyme
1 tsp. basil
3 bay leaves
1/4 c. chopped parsley
Salt & pepper
1 (16 oz.) can tomatoes, drained
1 1/2 tbsp. file
2 c. cooked rice
3 cloves garlic, finely chopped
1 c. cooking oil
4 tbsp. flour

Saute flour in oil until dark brown. Add onion, celery, green pepper and garlic until soft. More oil can be added. Add tomatoes and cook 15 minutes. Then add 6 quarts water. Add bay leaf, basil and thyme. Cook 45 minutes. Clean shrimp and crab. Separate legs from body of crab and crack in several pieces. Add to stock pot. Cook additional 20 minutes. Then stir in file and parsley and cook additional 10 minutes. Serve in soup bowls over hot fluffy rice. Serves 10 people.