| | Directions | | Make a roux with 1 cup flour and 1 cup oil. Set aside. In a large pot sauté in melted margarine, onions, celery, green bell pepper, garlic and okra for 10 minutes. Add to mixture roux, water and Worcestershire sauce and season to taste. Cook for 1 hour. Add all other ingredients, except onion tops and parsley, and cook for another hour. Serve with boiled rice, garnish with onion tops, parsley and a dash of file'. You may substitute making the roux and adding the Tony's Creole Seasoning with the Seafood Gumbo mix which can be purchased in the supermarket. |
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| Ingredients | | - |  | 4 cleaned crabs and claws, cut inch 4 |
| - | | 2 pounds fresh peeled shrimp |
| - | | 1/2 pound fish filets, cut inch bite-size pieces |
| - | | 1/2 pint oysters (optional) |
| - | | 1 can whole tomatoes |
| - | | 1 stick margarine |
| - | | 1/2 cup chopped celery |
| - | | Tonys Creole Seasoning to taste |
| - | | 1/2 cup chopped green bell peppers |
| - | | 4 cloves garlic, minced |
| - | | 3 quarts water |
| - | | 2 cups chopped okra (cooked) |
| - | | 1 tablespoon worcestershire sauce |
| - | | 1/2 cup green onion tops and parsley, finely chopped |
| - | | 1 cup chopped onions |
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