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1 lb. fresh fish fillets, cut
into 1/2-inch cubes
1/2 lb. fresh shrimp, shelled
and deveined, cut into
1/2-inch pieces
1/4 pt. oysters, drained
1/2 c. fresh blue crabmeat
2 Tbsp. butter or margarine
2 Tbsp. flour
1/4 c. butter or margarine
1 c. green pepper, cut into
1/2-inch pieces
1 c. onion, chopped
1 c. celery, cut into 1/2-inch
1 (10 oz.) can tomatoes,
chopped with juice
4 c. fish stock or chicken
1/2 tsp. salt
1/2 tsp. pepper
1 clove garlic, minced
1 tsp. gumbo file
cooked rice (optional)

Prepare roux by melting 2 tablespoons butter in small
saucepan. Stir in 2 tablespoons flour over medium heat and
continue stirring until smooth and dark. Set roux aside. Add
1/4 cup butter to 4 quart pot and saute green pepper, onion and
celery until tender. Add tomatoes, stock, salt, pepper and
garlic; bring to a boil. Gradually add roux, stirring until
blended. Simmer for 15 minutes. Add seafood and file and
simmer 15 more minutes. Serve over cooked rice. Serves 6 to

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