Instructions: To make roux: Heat the oil in a heavy skillet until hot. Gradually stir in the flour and stir constantly until the mixture turns brown. Be very careful that the roux does not burn.

Saute the onions, garlic, celery and bell pepper in the roux for 5 minutes.

Add the tomatoes, clams, basil, thyme and bay. Bring to a boil, stirring constantly. Reduce the heat and simmer for 15 minutes or until it thickens to a sauce.

Add the hot sauce, crayfish, file and shallots and simmer for an additional 5 minutes or until the crayfish are done. Remove the bay if used and serve over rice.

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