4 (1 lb.) pkgs. fresh okra or 6 pkgs. frozen
Bacon fat
4 lg. onions, chopped
1 stalk celery, chopped fine
3 cloves garlic, chopped fine
3 (8 oz.) cans tomato sauce
8 qts. water
2 bay leaves
Pinch thyme
Pinch cayenne
Salt & black pepper
4 lbs. headless shrimp
2 lbs. claw crabmeat

In a heavy skillet, fry okra in some bacon fat, stirring constantly until not slimy and all juice is out. Brown well. (Okra may be baked in 350 degree oven until dry and then fried with seasonings instead of top frying.) Add the onions, celery and tops; brown. Add garlic. Add tomato sauce and cook down. Put in soup pot. Add water and seasonings; cook 45 minutes to 1 hour. Add cleaned shrimp and cook 30 to 45 minutes more. Add crabmeat and cook about 15 to 20 minutes more. Serve over cooked rice.

This freezes well and even improves in flavor if served the second day.