7 tbsp. bacon drippings
7 tbsp. flour
1 lg. onion, chopped
1 stalk celery, finely chopped
1/2 bell pepper, seeded & chopped
1 (16 oz.) can tomatoes & juice
1 1/2 qt. water
2-3 chicken bouillon cubes
3 bay leaves
2 (10 oz.) pkg. frozen, sliced okra, or 1 1/2 lb. fresh okra, sliced into rings
2 tsp. thyme or 2 tsp. poultry seasoning
1 lb. shrimp, peeled & devined (more to taste)
2 cans crab (least expensive kind)
1 lb. fresh crabs, shell on, or crab claws in shell, when available
1 (8 oz.) jar oysters w/liquid
1/2 c. cooked rice per person
Cayenne pepper, salt, freshly ground black pepper & Tabasco or other hot sauce & garlic to taste

Place flour and bacon drippings in a deep 6-8 quart pot and cook, stirring with a wooden spoon, over medium heat until the roux is a rich, dark brown, but not burned. This step is very important to the ultimate flavor.

Saute onions, bell pepper and celery in 1 teaspoon oil in a separate skillet. Add to roux. Slowly add tomatoes and juice, stirring mixture constantly; break tomatoes into pieces. Add water all at once.

Add bouillon cubes, garlic, hot seasonings, bay leaves, thyme and okra; simmer uncovered 30-45 minutes.

Meanwhile start to cook rice separately. Add shrimp and crab to tomato mixture; simmer uncovered for 20-30 minutes. Add oysters with liquid and simmer just until cooked and plump, 3-5 minutes. Serve with rice. Pass additional hot sauce.