2 lbs. selected okra
1 lb. med.-sized shrimp
6 heavy crabs
2 kitchen spoons shortening
1 kitchen spoon flour (level)
3 lg. onions, chopped fine
1 sm. can tomato paste
1 med. can peeled tomatoes
3 lg. bay leaves
2 sprigs thyme
1/2 tsp. Tabasco sauce
1 tbsp. Lea & Perrins sauce

Scald and clean crabs being sure to save all the fat. Remove the claws and cut bodies in half. Clean and shell shrimp but do not cook.

Wash and thoroughly dry okra; slice in thin discs. Fry in black iron skillet, stirring all the while so as not to scorch. Drain off all excess fat.

In another pan make a roux with flour and fat and cook until light brown. Add onions and saute until soft. Add tomato paste and stir and cook again until well blended. Remove all excess fat and stir in salt, crunched bay leaves, thyme, and Tabasco. Blend well and then add the peeled tomatoes and cook slowly until whole mixture is uniform and a dark rich color.

Now add the fried okra and about 2 quarts of water a little at a time. When bubbling again, add the crab claws and bodies and any fat of crabs. Cook a while and then add the raw shrimp. Cover pot and allow to simmer gently at least another hour. Taste for seasoning and add the Lea & Perrins sauce before serving. Serve in soup plate with cooked long grain rice.