1/2 c. salad oil
1/3 plus 1 tbsp. flour
1 lg. onion, chopped
2 pods garlic, chopped
1/2 bell pepper, chopped
3 qt. chicken stock or stock made from turkey carcass
Salt and pepper
1/2 lb. cut-up ham
2 cans stewed tomatoes (liquified in blender)
1 can fresh claw crabmeat
1-2 lbs. shrimp, peeled
2 pt. oysters
2 lbs. cut-up okra or two boxes frozen cut okra

Make a roux with the oil and flour. Cook slowly, stirring often until brown. Add onion, garlic and pepper to roux. Slowly add the stock, stirring constantly. Add crab, ham, salt and pepper, and cook about an hour.

Add okra and tomatoes and cook about another 1/2 hour. Add shrimp and liquid from oysters. Cook until shrimp are done. About 15 minutes before serving, add oysters. Add hot sauce to taste and serve over rice.