Instructions: To prepare the roux, in a heavy saucepan, heat 1 cup vegetable oil on medium heat and carefully whisk in the flour. Constantly and slowly whisking, cook the roux until it is a dark rusty brown. Remove from heat and continue to whisk until there is no chance of it burning. Set aside.

In a large stockpot, over medium heat, add cup oil. When the oil is hot, add the onions, celery, peppers and sausage. Season with Cajun seasoning. Continue cooking, stirring often for 18-20 minutes, or until the vegetables begin to soften.

Stir in the tomatoes, garlic and bay leaves.

Season the chunks of catfish with Cajun seasoning. Add the fish to the vegetables and cook for 2 minutes. Add the fish stock. Bring the liquid to a boil, and reduce to a simmer. Simmer for 15 minutes.

Season the shrimp and crawfish with Cajun seasoning, and add them to the pot with the oysters and okra. Continue to simmer for 5 minutes.

With the gumbo at a simmer, begin to slowly and carefully blend in the roux until the gumbo is as thick as you prefer.

Stir in the file powder, green onions and hot sauce. Remove the bay leaves and serve over the rice.

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