3 lg. onions, chopped
1 chopped bell peppers
12 tbsp. vegetable oil
12 tbsp. flour
3 qts. boiling water
2 cans tomato paste
1 can rotel tomatoes
3 to 5 lbs. raw shrimp
1 sm. chicken cooked and deboned
1 tbsp. salt
1 tbsp. Worcestershire sauce
1 tsp. black pepper
1 bay leaf
1 pkg. chopped okra

Heat oil in heavy stockpot and add flour. Cook the roux on low heat until dark brown. Add onion, pepper and cook until wilted. Add boiling water and tomato paste. Add seasonings and okra and simmer 1 hour. Add shrimp and chicken. After the hour is up, cook 20 minutes. Serve over rice.