8 c. seafood stock
2 doz. crab claws
3 c. diced onions
2 c. diced bell pepper
1 (16 oz.) can whole tomatoes
1 (10 1/2 oz.) can tomato puree
3 tbsp. gumbo file
1 (16 oz.) pkg. frozen cut okra
1 tbsp. Tony's seasoning
1/2 tsp. garlic powder
1/2 tsp. thyme
4 bay leaves
1/2 tsp. salt
2 lbs. lg. cleaned shrimp
1 pt. oysters
1 lb. lump crabmeat
1 c. flour
1 c. oil

Combine seafood stock, claws, onion, pepper, tomatoes, and puree. Bring to boil; reduce heat to simmer. Make dark brown roux with oil and flour and slowly add to broth. Simmer 1/2 hour. Add remaining ingredients, except seafood and simmer 1/2 hour. Add seafood and simmer 20 minutes. Serve with rice.