1/3 c. flour
1/2 c. oil
Water
2 cans stewed tomatoes
1 bag frozen okra
Beef bouillon cubes
Worcestershire
Cloves
Chili powder
Basil
Bay leaf
3 tbsp. dehydrated onions
Salt
Cayenne and black pepper
Liquid crab boil
3 lbs. shrimp
5 oz. crabmeat

Make a roux with flour and oil until brown. Add water to make gravy. Add 2 cans stewed tomatoes and 1 bag frozen okra. For seasoning, add 3 beef bouillon cubes, 4 tsp. Worcestershire, 1/8 tsp. cloves, 1/2 tsp. chili powder, pinch of basil, 3 tbsp. onions, 1 bay leaf, 1 1/2 tbsp. salt, 1/2 tsp. black pepper and cayenne pepper, 2 tsp. liquid crab boil. Cook about 1/2 - 1 hour. Put in shrimp and crabmeat and cook 1/2 hour more. Serve over rice.