Ingredients
1 pint oysters, undrained
4 16-ounce cans tomatoes, undrained
1 pound fish fillets, cut into 3-inch pieces
2 teaspoons granulated garlic
1 teaspoon cumin
1 pound blue crab meat, cartilage and shell removed
1 teaspoon crushed red pepper
1 teaspoon crushed oregano
1 pound shrimp, peeled and deveined
1 teaspoon basil
1 teaspoon thyme
1/4 cup butter
2 teaspoons file
1 cup onions, chopped
1/2 cup green onions, thinly sliced
1 cup green bell peppers, chopped
4 cups cooked rice
1 cup celery, chopped
1/2 cup all-purpose flour

Preparation
Melt margarine in large Dutch oven or soup pot. Add onions, green peppers and celery and saute; until tender. Add flour and blend well. Add tomatoes, bring to a boil and simmer gently for 20 minutes. Add seafood and all seasonings except file; and simmer an additional 20 minutes. Add file; and simmer an additional 3 minutes. Sprinkle with green onions and serve with cooked rice.

Yield
1/2 gallon or 10-12 servings