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1 pint Florida oysters, undrained 4 (16 oz.) cans tomatoes, undrained
1 pound Florida fish fillets, cut into 3-inch 2 teaspoons granulated garlic
pieces 1 teaspoon cumin
1 pound Florida blue crab meat, cartilage 1 teaspoon crushed red pepper
and shell removed 1 teaspoon crushed oregano
1 pound Florida shrimp, peeled and 1 teaspoon basil
deveined 1 teaspoon thyme
¼ cup butter or margarine 2 teaspoons filé
1 cup chopped Florida onions ½ cup thinly sliced Florida green onions
1 cup chopped Florida green peppers 4 cups cooked rice
1 cup chopped Florida celery
½ cup all-purpose flour
Step 1: Melt margarine in large dutch oven or soup pot. Add onions, green peppers and celery and saute until tender. Add flour and blend well.
Step 2: Add tomatoes, bring to a boil and simmer gently for 20 minutes.
Step 3: Add seafood and all seasonings except filé and simmer an additional 20 minutes.
Step 4: Add filé and simmer an additional 3 minutes. Sprinkle with green onions and serve with cooked rice. Yield: ½ gallon or 10 - 12 servings.
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