3 lbs. shrimp
1 1/2 pts. oysters
1 bell pepper, chopped
1 can whole tomatoes
1 can tomato sauce (sm. size)
2 lg. onions, chopped
1 1/2 c. flour
1 c. shortening
2 qts. water or more if desired
1/2 c. green onions, chopped
1/4 c. parsley, chopped
3 ribs celery, chopped
3 pods garlic, minced
2 boxes frozen okra (10 oz. size)
1 can crab meat (reg. size)
Salt, pepper & Tabasco to taste

Make roux in skillet by stirring flour and shortening until well browned. Transfer to deep gumbo pot. Add water, tomatoes, tomato sauce and cook for 5 minutes. Add celery, bell pepper, okra, onion and garlic and cook 10 more minutes. Then, add parsley, onion tops, shrimp, oysters and crab meat. Season to taste with salt, pepper and Tabasco. Cook 30 minutes longer. If too thick, add more water.