1 lg. chicken
1 c. oil
1 c. sifted flour
8 stalks celery, chopped
3 lg. onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 lb. sliced okra
Hot cooked rice
Lemon juice to taste
1/2 c. Worcestershire sauce
1/2 c. catsup
1/2 can tomatoes
2 tsp. salt
1 lg. slice ham, sliced
2 bay leaves
1/4 tsp. thyme
1/4 tsp. rosemary
2 lbs. crabmeat
4 lbs. peeled shrimp

Cook chicken in kettle in salted water to cover until tender, reserve 2 quarts stock. Remove meat from bones, cut into bite size pieces; set aside.

Heat oil in large iron pot. Add flour slowly, cook until roux is medium to dark brown. Add celery, onions, green pepper and garlic to roux, cook over low heat, stirring constantly, until soft. Saute okra until brown. Add celery mixture. Stir well. Add chicken, reserved stock, 2 quarts water, Worcestershire sauce, catsup, thyme and rosemary, tomatoes, salt, ham and bay leaves. Simmer about 3 hours. Add crab and shrimp. Simmer about 30 minutes. Stir in lemon juice. Serve over hot rice. Serves 10 to 12.