1 c. bacon drippings
1 c. all-purpose flour
8 stalks celery, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
1/2 c. parsley, chopped
1 lb. okra, sliced
2 tbsp. shortening
2 qt. chicken stock
2 qt. water
1/2 c. Worcestershire sauce
Tabasco sauce to taste
1/2 c. ketchup
1 (16 oz.) can whole tomatoes
2 tbsp. salt
1 lg. slice of ham, chopped
2 bay leaves
1/4 tsp. thyme
1/4 tsp. rosemary
2 c. cooked chicken, chopped
1 lb. crab claw meat
3-4 lb. boiled shrimp
1 pt. oysters, optional
1 tsp. brown sugar
Lemon juice to taste

Make a roux in a large kettle by heating bacon drippings over medium heat, adding flour slowly and stirring constantly until roux is chocolate brown. Add celery, onions, garlic and parsley. Cook for 45 minutes to 1 hour, stirring occasionally.

Fry okra in shortening until slightly brown. Add to roux and stir well for a few minutes. Add chicken stock and water, Worcestershire sauce, Tabasco, ketchup, tomatoes with juice, salt, ham, bay leaves, thyme and rosemary. Simmer 2 1/2 hours. Add chicken, crab meat and boiled shelled shrimp. Simmer for 30 minutes. (If oysters are added, do so just prior to serving.) Add brown sugar and lemon juice. Serve in bowls over hot rice. Serves 20.