1/2 c. flour
2 med. onions, finely chopped
1 med. green pepper
8 c. water
1/2 tsp. bottled hot sauce
1 lb. fresh or frozen shrimp
1/4 c. sliced green onion tops
Hot cooked rice
1/2 c. cooking oil
2 stalks celery, finely chopped
2 cloves garlic, minced
1 1/2 tsp. salt
1 lb. fresh or frozen crabmeat, thawed
1 pt. shucked oysters
1/4 c. snipped parsley
1 tbsp. file powder

In Dutch oven or kettle blend together flour and oil. Cook, over medium heat for 15 minutes or until mixture is dark reddish-brown color. Stir frequently for the first 10 minutes and stir constantly for the last 5 minutes. Add onions, celery, green peppers and garlic. Cook and stir about 8 minutes or until vegetables are lightly browned. Add water, salt and hot pepper sauce. Bring to boiling. Reduce heat; cover and simmer 1 hour.

Add crab meat and shrimp; simmer uncovered for 15 minutes more. Add oysters and oyster liquid; simmer uncovered about 5 minutes or until edges of oyster curl. Stir in green onion tops and parsley. Blend a small amount of the hot liquid into file powder; return all to kettle. Season to taste with salt and pepper. Ladle into bowls over mounds of rice.