(Lee)

1lb crawfish tails   1lb oysters
1lb white crabmeat, picked through 2 lbs peeled raw shrimp
2+ cups chopped onion  4 cloves minced garlic
1 cup chopped celery   1 chopped bell pepper
1 bunch chopped green onions ½ cup minced parsley
1lb sliced okra (optional)  1 8 oz. can tomato sauce
4 bay leaves     1 tbs. salt
½ tbs. black pepper   ½ tsp. ground red pepper
Cooked rice    Zatarain’s Gumbo File spice (optional)
Microwave roux with 1 cup flour and 1 cup oil (see next recipe)

Make a roux until almost burned (dark chocolate).  Transfer roux to dutch oven (large pot).  Sauté onion, garlic, celery, and bell pepper in roux until wilted. 
Add: tomato sauce, red pepper, salt, and black pepper. Stir.  Gradually add 6 cups hot water and bay leaves while stirring.  Simmer with lid 50 minutes.  Stir occasionally.  (Add okra if desired and cook 5 minutes).  Add shrimp and cook 10 minutes.  Add crawfish tails, oysters, green onions, parsely, and crabmeat.  Continue cooking till oysters curl (should be quick).  Serve over rice.  Sprinkle with gumbo filet if desired.  ENJOY.