-=stock=-
      4 qt Seafood stock*

           -=vegetables=-
    1/2 c  Oil

      6 c  Okra, sliced

  3 1/2 lb Tomatoes, canned

      2 c  Onion, chopped

      1 c  Celery, chopped, with leaves

      1 c  Peppers, bell, chopped

      2 tb Garlic, chopped

      2 tb Vinegar

           -=seasonings=-
      1 tb Salt

      1 ts Cayenne pepper

      1 ts Pepper, white

      1 ts Pepper, black

      5    Bay leaf, turkish

      2 ts Thyme, leaves, dried

      2 ts Basil, dried

      2 ts Oregano, dried, leaves

           -=roux, etc.=-
      3 c  Roux, dark, (from 1 1/2 c. o

      1 lb Crab, claw meat

      3 lb Shrimp, small to medium,

      1    Oysters

      1 c  Onions, green, chopped

      1    File` powder

  1) *Make seafood stock from shrimp heads and shells, crab bodies, fish

  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.) Source: Overton Anderson