• 1 1/2 C. cooking oil
• 1 1/2 C. flour
• 2 C. chopped onion
• 1 Tbs. minced garlic
• 3 quarts water
• 1/2 lb. filet of catfish, trout or redfish
• 2 lb. raw shrimp, peeled and deveined
• 1/2 lb. shelled oysters
• 1/2 tsp. finely chopped parsley
• Filé powder
• Salt, black and red pepper to taste

Place cooking oil in a heavy pot over medium heat. When it is hot, stir in the flour a little at a time, stirring constantly and blending thoroughly with each addition. Lower the heat, but keep stirring constantly (very important) until the roux is a golden brown. Pour the roux into a large soup pot.

Add the onions and celery to roux and cook until onions are  wilted. Add the water and garlic and cook uncovered over medium  heat for one hour, seasoning to taste with salt and black and red  pepper. Add the shrimp, parsley and fish; cook 10-15 minutes more. Last, add the oysters and bring just to a boil. Serve in soup plates with cooked rice. Sprinkle a dash of gumbo filé over each portion.