1 1/2 lbs. boneless stew beef (cut into sm. pieces)
1 c. bacon drippings
1/2 lb. butter (2 - 1/4 lb. sticks)
2 c. general purpose flour
1 qt. canned tomatoes
2 (8 oz.) cans of tomato paste
2 med. onions, chopped fine
2 cloves of garlic, minced
2 c. chopped celery
2 bell peppers, chopped
2 lbs. of peeled & chopped shrimp
2 lbs. of crab meat
1 lb. of sliced okra
1 tbsp. chili powder
1 1/2 tbsp. salt
1 tsp. black pepper
1 c. Worcestershire sauce
Hot sauce to taste (may be added individually when served)

Flour stew meat. Save remaining flour for later. Brown stew meat in bacon drippings. Drain off excess fat and save. Add water to browned meat and simmer until tender. Cook celery, peppers, and onions in a small amount of water until tender.

Heat butter and remaining bacon drippings in a heavy skillet and add remaining flour. Heat, stirring constantly medium heat until golden brown. Remove from heat and cool.

Combine all of the ingredients (except for shrimp, crab meat and okra) in a large roaster. Add water for right consistency. Place in oven at 350 degrees and simmer for 1 hour after reaching boil. Add shrimp, crab meat and sliced okra and cook another 30 minutes or until okra is tender. Serve with or without cooked rice. Makes about 2 to 2 1/2 gallons.