INGREDIENTS

1/2 lb. or more filet of catfish, trout or redfish
2 lbs. shrimp, peeled and deveined
1/2 pint of shelled oysters
2 cups chopped onion
1 cup chopped celery
Gumbo File
1/2 teaspoon finely chopped parsley
1 gallon water
4 cloves minced garlic
salt, black and red pepper to taste

INSTRUCTIONS

for Roux
1 – 1/2 cups cooking oil
1 – 1/2 cups flour

Place cooking oil in heavy iron pot over medium heat. When oil is hot, stir flour in a little at a time, blending thoroughly with each addition. Lower heat. It is very important that you keep stirring constantly. After all of the flour has been combined with the oil, turn fire down very low and cook until golden brown, stirring constantly. Pour the mixture into another container and continue as follows:

INSTRUCTIONS

for Gumbo
Add onions and celery to roux. Cook until onions are wilted and then add water and garlic. Cook in heavy uncovered pot over medium heat for one hour and season to taste with salt, black and red pepper. Add shrimp, parsley and fish to mixture; cook another 10 – 15 minutes then add oysters to the mix and let come to a boil. Serve in soup plates with cooked rice. Sprinkle a dash of Gumbo File on each dish, if desired. Serves 6.