Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      quarts        seafood stock* -- =vegetables=-
     1/2  cup           oil
   6      cups          okra -- sliced
   3 1/2  pounds        tomatoes -- canned
   2      cups          onion -- chopped
   1      cup           celery -- chopped, with
   1      cup           peppers -- bell, chopped
   2      tablespoons   garlic -- chopped
   2      tablespoons   vinegar -- =seasonings=-
   1      tablespoon    salt
   1      teaspoon      cayenne
   1      teaspoon      pepper -- white
   1      teaspoon      pepper -- black
   5                    bay leaves -- imported
   2      teaspoons     thyme -- dried, leaves
   2      teaspoons     basil -- dried, leaves
   2      teaspoons     oregano -- dried, leaves
                        etc.=-
   3      cups          roux -- dark
   1      pound         crab -- claw meat
   3      pounds        shrimp -- small to medium,
                        -- peeled
   1      dozen         oysters
   1      cup           onions -- green, chopped
                        powder

Preparation:

1) Make seafood stock from shredded carcasses or all of the above, substituting ham hocks, chicken backs, or necks, or other meats depending on availability. (For the 4 quarts of stock you will need about 4 pounds of shells, bones and meat.)Bring to a boil, lower heat and simmer several hours. Strain the stock, discarding solids. (If time is a factor, simmer shrimp heads and shells and ham hocks in chicken stock for at least an hour.) 2) Cook okra in the oil in a large, heavy pot over medium heat, stirring and scraping until some of the sliminess is gone; about 15 minutes. Add tomatoes, onions, celery, garlic, peppers, vinegar, the seasoning and herb mix and cook over low to medium heat for about 1/2 hour, stirring and scraping often. 3) Blend the roux into the okra and tomato mixture. Very slowly blend the stock into the mixture. Simmer about 1 hour. 4) Add crab and shrimp and simmer 10 to 15 minutes. Add oysters and simmer about 5 minutes. Add green onions. Serve over rice with file powder added to taste at the table. (File powder should not be cooked.)