1/2 c. flour
1/2 c. oil
2 c. chopped onions
1/2 c. chopped celery
1/2 c. chopped green onions
1/2 c. chopped parsley
6 toes garlic, chopped
1 1/2 qts. water
1 tbsp. salt
1 tsp. black pepper
1/2 tsp. cayenne pepper
2 lbs. shrimp, peeled
1 lb. crabmeat or 6 sm. seasoned boiled crabs (cleaned for gumbo)
1 doz. oysters with juice
1 tbsp. file

In a 4 quart casserole dish make a roux with flour and oil (15 minutes). Saute onions and celery on high for 3 minutes then add green onions, parsley and garlic and saute 3 minutes.

Stir in water and seasonings. Cover and cook on high 15 minutes. Add shrimp and crabs; reduce to medium; cook 25 minutes. Add oysters and juice; cook 10 minutes or until oysters curl. Sprinkle with file and set aside until ready to serve. Reheat gently.