3 tbsp. Crisco oil
2 tbsp. all-purpose flour
2 lbs. fresh or frozen okra, cut up
2 or 3 lg. onions, chopped
1 bunch green onions, chopped
1 c. chopped celery
1 c. chopped green pepper (optional)
2 tbsp. Lea & Perrins sauce
1 (2 lb.) can Hunts tomatoes
1 sm. can Hunts tomato sauce
3 tbsp. parsley, chopped or flakes
Salt and pepper to taste
1 1/2 lbs. peeled, raw shrimp
1 1/2 lbs. pickle meat
1 lb. can crabmeat or 1 dozen crabs, cut in half

Fry cut up okra in Crisco oil until is ceases to "rope" about 30 minutes. If you want to hurry the frying of the okra, add 2 tablespoons vinegar to the okra. And it will cut the roping in half. When the okra quits roping, remove from the pot and set aside.

In the same oil the okra was cooked in, saute the flour until golden brown, then add the onions, green onions, green pepper, and celery; cook until soft. Stir in tomatoes, tomato sauce, parsley flakes, and Lea & Perrins sauce. Cook until this thickens, then add water and let simmer about 1/2 hour. Then add water and let simmer about 1/2 hour, then add the shrimp, crabmeat, picklemeat, and okra. Let simmer on medium fire. Stirring occasionally, to keep from sticking. Add salt and pepper to taste. Cook until shrimp and picklemeat is cooked. At least 1/2 hour. (Some people like to use file, I don't use file when I have the okra to use.) Serve over rice and eat like soup. This recipe will serve 12.