Title: Shrimp, crab, and oyster file gumbo
      Yield: 4 Servings
 
      2 tb Olive oil
    1/2 c  Chopped onions
    1/2 c  Chopped celery
    1/4 c  Chopped green bell peppers
    1/4 c  Chopped red bell peppers
      1 tb Salt
      1 ts Fresh black pepper
    1/2 c  Peeled, seeded, and chopped
           Tomatoes
      2 tb Minced garlic
      1 tb Minced shallots
      2 qt Fish stock
      6    Blue claw crabs, broken in
           Half
    1/2 ts Crystal hot sauce
      3 tb File powder
    2/3 c  Cold water
      6    Bay leaves
      1 ts Fresh minced oregano 1
        ts Fresh thyme leaves
      2 tb Rustic Rub
    1/2 lb Peeled medium shrimp
      1 c  Shucked fresh oysters, with
           Their liquid
      4 c  Cooked long-grain white rice
           Warm
    1/4 c  Chopped green onions
           Loaf of crusty bread
 
  In a large pot over high heat, add the oil. When the pan is smoking
  hot, add the onions, celery, green peppers, and red peppers, saute
  for 1 minute. Season with salt and pepper. Add the tomatoes, garlic,
  and shallots and saute, for about 4 minutes. Stir in the stock, and
  add the gumbo crabs, Crystal hot sauce, bay leaves, oregano, and
  thyme. Bring the liquid up to a boil, about 8 minutes. Reduce the
  heat to medium. Dissolve the file powder in the cold water and add
  directly into the hot stock. Season with Rustic Rub, continue
  simmering for 15 minutes. Skim the impurities from the top of the
  gumbo, turn the heat to high, and cook for five minutes. Fold in the
  shrimp and oysters and reduce the heat, simmer for 5 minutes. Remove
  from the heat. To assemble, ladle the gumbo into the oversized bowl
  and top with the rice. Garnish with the green onions and the crusty
  bread.
  
  Yield: 8 servings