1 large yellow onion
1 green bell pepper
1 red bell pepper
1/2 lb okra
1/2 cup canola oil
6 Tbsp flour
3 garlic cloves, minced
1 can (14.5-oz) diced tomatoes with juices
5 cups fish stock or bottle clam juice
2 bay leaves
2 1/2 Tbsp Creole seasoning blend
salt and pepper
1/2 lb Andouille sausage, cut into 1-inch slices
1 lb large shrimp, peeled & deveined
1 cup fresh-cooked crabmeat, picked over to remove any shell fragments
1 tsp file powder
cooked white rice for serving
2 Tbsp finely chopped fresh parsley