1 tbsp. finely chopped parsley
2 lb. shrimp
1/2 pt. oysters
1 can tomatoes
1 lb. can crab meat
2 tbsp. oil
2 tbsp. flour
3 c. okra, chopped
Chinese red pepper to taste
2 onions, chopped
2 tbsp. oil
2 qt. water
1 bay leaf
1 tsp. salt
3 pods garlic, minced
1 tbsp. finely chopped green onion tops

Peel shrimp and devein. Make a roux of oil and flour, stirring constantly until dark brown, add shrimp to roux and cook for a few minutes. set aside. Smother okra and onion in oil. Add tomatoes. When okra is nearly cooked, then add water, bay leaf, garlic, salt, and pepper. Add shrimp and roux; mix well. Cover and slowly cook for 30 minutes. Add oyster and crab meat. Simmer 10-15 minutes. Add parsley and green onion tops a few minutes before serving over hot rice.