6 tbsp. flour
5 tbsp. bacon drippings
2 onions, finely chopped
1 1/2 c. finely chopped celery
1 clove garlic, minced
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
5-6 c. chicken stock
3 tsp. salt
2 tsp. pepper 3 lbs. raw shrimp, peeled
2 lbs. fresh crabmeat
2 c. fresh or 1 pkg. frozen okra
2 pt. oysters (optional)
3 tbsp. Worcestershire sauce

Brown flour in bacon drippings to make roux using a large heavy skillet. Add onion, celery, and garlic and brown 5 minutes. Roux should be a rich brown and must be stirred constantly to prevent burning.

Add tomatoes, tomato sauce, chicken stock, salt and pepper and simmer 1 hour over medium heat, stirring occasionally to prevent sticking. Add shrimp, crabmeat, oysters and okra and simmer 20 minutes. Add Worcestershire sauce and stir well. Serve over rice. Yield: 2 quarts.