1/2 c. vegetable oil
1 c. plain flour
2 lg. onions, chopped
4 stalks celery, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1/2 can tomato paste
1 can Rotel tomatoes with chilies, chopped & undrained
6 c. fresh okra, sliced cross-wise & fried
1 doz. blue crabs, split & cleaned
5 lb. med. shrimp, shelled
1 lb. fresh crabmeat, flaked & drained
1/2 tsp. cayenne pepper (optional)
2 bay leaves, remove before serving
2 tbsp. minced parsley
1/2 tsp. thyme
1/2 tsp. basil
1/2 tsp. oregano
Salt & pepper to taste
3 tbsp. crab boil tied tight in a clean cloth (remove before serving)

Combine oil and flour in a cast-iron pot; cook over medium heat approximately 20 minutes, stirring constantly, until roux is the color of chocolate. Stir in tomato paste and fry approximately 5 minutes, then add onions, celery, bell pepper and garlic. Cook 10 more minutes, stirring constantly. Add a small amount of water to this mixture and transfer into another pot that is not iron (iron will make the okra turn dark.)

Add whole crabs, parsley, Rotel tomatoes, pepper and salt, thyme, oregano, basil, bay leaves and water to cover. Add crab boil in cloth and simmer approximately 1 1/2 to 2 hours. Add shrimp, crabmeat and okra; simmer for 10-15 minutes. Serve over hot rice.