Ingredients: 1/4 cup oil 1/3 cup flour 1 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped celery 2 tablespoons minced garlic One 14-ounce can diced tomato 1 teaspoon Cajun seasoning 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon dried thyme 4 cups water 3 cups chicken broth 2 bay leaves 1/2 teaspoon hot sauce 1/2 pound peeled shrimp 1/2 pound white crabmeat 12 shucked oysters 1/4 cup chopped green onions 1/4 cup minced parsley Directions: 1. In a medium size stockpot, heat oil, add flour and cook until dark roux forms. Add half of onion, celery and bell pepper, cook for 5 minutes. Stir in garlic garlic, continue to cook for 5 minutes. 2. Stir in diced tomato, Cajun seasoning, onion powder, garlic powder, dried thyme and simmer for 10 minutes. 3. Stir in water, chicken broth, bay leaves and hot sauce, bring to boil, lower fire to medium and simmer for 45 minutes. 4. Stir in shrimp and simmer for 5 minutes. Add oyster, crabmeat and simmer for additional 5 minutes. 5. Stir in green onions and parsley. 6. Serve with steamed rice. Yields 4-6 servings. Recipe compliments of Chef Patrick Mould.