|Oil||1⁄2 Cup (8 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Chopped onions||2 Medium|
|Chopped celery||1 Cup (16 tbs), chopped|
|Bell pepper||1 , chopped|
|Garlic||4 Clove (20 gm), minced|
|Sweet basil||1 Pinch|
|Fresh parsley/Dried parsley||2 Tablespoon|
|Chopped green onion tops||1⁄4 Cup (4 tbs)|
|Bass/Catfish||1⁄2 Pound, uncooked (Or Use More)|
|Crabmeat||1 Can (10 oz)|
|Red pepper||To Taste|
Make a roux with oil and flour.
Add onions, celery, bell pepper and cook until wilted.
Add water, garlic and seasonings.
Cook in heavy uncovered pot over medium heat for 2 hours.
Add shrimp, parsley, green onion tops and fish, deboned and cut into small pieces.
Cook for 10 minutes.
Add oysters and crabmeat and bring to a boil.
Serve over rice.
A dash of file is optional.
Serves 10 to 12.