1 c. cooking oil or shortening
1 c. flour
3 lb. shrimp
1/2 lb. crabmeat
1 pt. oysters with liquid
1 lb. okra, optional
2 lg. onions, chopped
2 qt. water (more if desired)
1 c. green onions & tops
1/4 c. parsley, chopped
1/2 stalks celery
4 cloves garlic, minced
Salt & pepper
Red pepper or Tabasco to taste

Make roux in heavy skillet using flour and shortening. Stir constantly until it becomes dark. (This is the secret and takes about 30-45 minutes).

Add celery and onions to roux and cook until onions wilt. Add water and garlic. Cook uncovered over medium heat for 1 hour. Season to taste. Add shrimp and cook uncovered 15 minutes. Add oysters, crabmeat, parsley and okra if used. Cook 5 more minutes. Serve with rice. Serves 10.