1/4 c. oil
1/4 lb. Andouille
2 lbs. butter
1 lg. onion
1 1/2 c. celery
1 bell pepper
2 lbs. cleaned shrimp
2 lbs. crab meat
1 tbsp. Italian seasoning
1 tbsp. garlic
4 chicken bouillon
1 can stewed tomatoes

Put oil in pot, add okra, smother awhile, add onion, celery, Andouille and tomato garlic.

In another pot, boil shrimp until cooked in 2 quarts of cold water. When cooked, add crabmeat and chicken bouillon.

When okra, etc. is cooked, add all other ingredients. Make roux and add to gumbo.