In small saucepan melt 1/2 cup butter. Add 1 cup flour and stir over low heat to form a roux, about 20-30 minutes. In another pan heat 1/2 cup oil.

Add:

2 c. chopped onion
1 c. thinly sliced celery
3/4 c. chopped green pepper
3 cloves garlic, minced
1 c. ham, minced

Saute until vegetables are tender.

Add:

10 oz. Okra
8 oz. tomato sauce
1 lb. canned tomatoes
5 c. chicken broth
1 1/2 tsp. salt
1 tsp. pepper
2 tsp. Worcestershire sauce
1 tsp. hot sauce
2 bay leaves

Add roux. Simmer 25-30 minutes.

Add:

1 lb. raw, shelled shrimp
1 pt. oysters, drained
1 1/2 lb. crab meat (can use synthetic crab meat)

Cook gently about 3 minutes until shrimp are pink. Serve with lots of rice. Serves 8-12.