Seafood Gumbo 3

1 cup vegetable oil

1-1/2 cups all purpose flour

2 cups celery, chopped

3 cups onions, chopped

1 cup bell popper, chopped

4 cloves garlic, minced

One 10 oz can chopped tomatoes and green chili peppers, undrained

6 quarts water

Salt and pepper to taste

4 lb of shrimp tails, peeled and deveined

1 lb claw crabmeat

1 pint of oysters and oyster juice

1 dozen eggs

1/2 cup chopped onion tops

1/2 cup minced parsley

Make a dark brown roux with oil and flour. Add chopped celery, onions, bell pepper and garlic. Stir until vegetables are limp. Add chopped tomatoes and stir about 10 minutes. Add water, lower fire to medium and let cook until roux is well dissolved, about 30 minutes. Add shrimp, crabmeat, salt and pepper to taste. Cook 20 minutes. Add oysters and juice. Cook another 10-15 minutes.

Break eggs in a cup, one at a time and slip on side of pot into gumbo. Let cook until eggs are hard. Add onion tops, parsley and adjust seasonings. Cook about 10 more minutes.

Serve over a bed of rice in gumbo bowls and garlic bread.

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Cajun Country -- New Iberia, Louisiana