2 lb. cleaned peeled shrimp
1 lb. flaked crabmeat
1/3 c. flour
1/3 c. vegetable oil
2 c. onions
2 c. chopped celery
1 c. chopped bell pepper
1 tbsp. Kitchen Bouquet
Salt & pepper to taste
1 pkg. (10 oz.) frozen cut okra
1 can (8 oz.) tomato sauce
1/4 c. chopped parsley
1 can (13 oz.) chicken broth
3 bay leaves
2 tbsp. Worcestershire sauce
1 tbsp. thyme
2 tsp. garlic
Pepper sauce to taste

Make roux by heating oil in cast iron kettle. When hot, but not smoking add 1/2 flour. Stir constantly with wire whisk. Add remaining flour. Cook until dark and smooth, amber color. Add vegetables and cook until tender.

Add tomato sauce, 2 cups water and chicken broth. Simmer 1 hour. Add remaining ingredients, simmer for 15 minutes. Serve over hot cooked rice.