4 tbsp. flour
4 tbsp. oil
1 chicken, cut up
2 qt. water
1 qt. chicken stock
2 tbsp. butter
1 celery stalk, chopped
1 large green pepper, chopped
1 large onion, chopped
1/2 tsp. pepper
2 garlic cloves, minced
1 (28 oz.) can tomatoes, chopped
1 tbsp. parsley
1 (16 oz.) pkg. frozen okra
1/4 tsp. cayenne pepper
1/4 tsp. hot pepper sauce
1 tsp. Worcestershire sauce
1 bay leaf
1 lb. shrimp, peeled and deveined
1/2 lb. bay scallops or sea scallops, cut in half
1 lb. crabmeat, shredded or chopped

Combine oil and butter in a 3-quart pot. Cook slowly for 1/2 hour; the mixture will turn a deep brown color. Set aside after cooking. Add water and broth in large pot and bring to a boil. Cook chicken for 1/2 hour; skim off excess fat. Remove chicken from pot. When cool, skin, bone and dice chicken. Discard skin and bones.

Slowly pour chicken broth into roux, stirring well. Melt butter in large pot over medium heat. Add celery, onion, pepper and garlic; cook for 10 minutes. Do not brown. Add chicken broth/roux mixture to vegetables. Stir while bringing to a boil. Add tomatoes, parsley, okra, cayenne pepper, hot pepper sauce, Worcestershire sauce and bay leaf. Bring to another boil and reduce to simmer; cook for 1/2 hour. Add chicken and simmer for 15 minutes. Add shrimp and scallops and cook for 5 minutes. Add crabmeat and cook for 5 more minutes. Remove bay leaf and serve in bowls over cooked rice.

Makes 10 servings.