File Gumbo

• 1 lb. crabmeat
• 2 c. peeled shrimp
• 1 pt. oysters
• 1/2 c. flour
• 2 large onions
• 2 cloves garlic
• 1 Tbsp. chopped parsley
• 1/4 c. oil
• salt and pepper
• 2 1/2 qt. water
• file seasoning

1. In a large pot, combine water, crabmeat and garlic.
2. Bring to a boil.
3. Fry shrimp in oil until firm.
4. Remove shrimp and put in the pot.
5. Saute onions in oil and add to pot.
6. Pour leftover oil into a cup and add oil to bring level back up to 1/4 cup.
7. Make a roux with the flour and oil*.
8. Slowly add roux to pot.
9. Stir and add salt, pepper and parsley.
10. Simmer for about an hour.
11. Add oysters and cook another 10 minutes.
12. Skim off fat.
13. Serve over rice. Sprinkle file over each individual serving.
14. Do not cook the gumbo after file has been added, for this will make it stringy.
15. Serves 8.

crabmeat, shrimp, oysters, flour, onions, garlic, parsley, oil, salt, water, file seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=910452 (may not work)