| 1/2 | c | Vegetable oil |
| 3/4 | c | All-purpose flour |
| 2 | md | Onions; chopped |
| 5 | | Celery ribs; chopped |
| 1 | | Green bell pepper; chopped |
| 1 | tb | Finely-chopped garlic |
| 1 1/2 | ga | Shrimp; crab or chicken stock |
| 1 | tb | Worcestershire sauce |
| 1 | pn | Cayenne pepper |
| 1 | ds | Hot sauce |
| | Salt; to taste |
| | Freshly-ground black pepper; to taste |
| 1 | lb | Cooked shrimp; peeled |
| 1 | | Chicken breast; cut in 1/2 dice, |
| | ; lightly browned |
| 3 | | Andouille sausage links; cut 1/4? thk rounds, |
| | ; browned, drained |
| 1/2 | lb | Lump crab meat; picked over |
| 6 | | Green onions; chopped |
| 1/2 | c | Coarsely-chopped parsley |
| 2 | | Bay leaves |
| 2 | tb | Chopped fresh thyme |
| 1 | tb | Chopped fresh basil |
| 8 | tb | File powder; (ground sassafras) |
| | (available in specialty food stores) |
