Seafood Gumbo with Filé


1 ½ dozen oysters, reserve oyster liquid
1 lb. shrimp
½ dozen crabs
4 tablespoons oil
4 tablespoons flour
1 large onion, chopped
1 clove garlic, chopped
½ cup chopped celery
¼ cup chopped bell pepper
2 bay leaves
½ cup chopped parsley
2 tablespoons filé
Salt and pepper to taste


Clean crabs and shrimp and prepare for cooking. Crabs should be broken into halves.

In a large, heavy saucepan heat oil. Add flour and make a golden brown roux. Add onion, garlic, celery, and bell pepper. Cook until tender.

Smother shrimp and crab halves in roux and seasoning mixture. When brown, add 2 quarts of water plus the oyster liquid. Bring to a boil.

Add bay leaves, salt and pepper. Simmer for about an hour.

Add oysters and parsley. Simmer until oysters curl.

Remove from fire, add filé and serve with hot Louisiana rice.