1 doz. hard shell crabs or 1 lb. crabmeat
1 lb. shrimp, shelled and veined
2 tbsp. lard or 4 tbsp. butter
1 lb. okra, chopped
2 onions, finely chopped
1 c. fresh tomatoes or 1 can tomatoes (8 oz.)
4 qt. turkey, chicken or beef stock
1 1/2 tbsp. flour
2 tbsp. bell pepper, chopped
1 clove garlic, minced
1 pod red pepper, seed removed or pinch cayenne
Pinch of black pepper
2 tsp. salt
1 bay leaf
1 tsp. thyme
1 tsp. marjoram
1 tsp. gumbo file
1 doz. oysters, optional

If live crabs are to be used, wash the crabs, drop into boiling water and boil 15 to 20 minutes. Season water with crab boil. When cool remove the "dead man" and other inedible portions but saving all the fat from upper shells and all the meat from bodies and claws. Set aside. Shell shrimp, saute in a little butter and set aside. Put lard or butter in a skillet, add okra, cooking thoroughly, add onion, bell pepper and garlic, stirring constantly. Add flour slowly. Do not permit to burn. Add tomatoes and cook for a short time. Put in large pot, add stock and seasonings. Let simmer for an hour or more; then add the crabmeat and shrimp and simmer for another hour. If oysters are to be used add them 15 minutes before serving. Serve with a tablespoon or more of boiled rice in each portion.