1 lb. okra, sliced thin
1 lb. can tomatoes
1 med. onion, chopped
1/2 green pepper, diced
1 stalk celery, chopped
1 clove garlic, minced
Salt and pepper to taste
3/4 c. butter
3/4 c. flour
1 sm. bunch green onions, chopped (separate white and green parts)
Hot water
2 lb. fresh shrimp, shelled if you wish
3 cooked crabs, in pieces in shells to be authentic

Combine okra, tomatoes, onion, green pepper, celery, garlic, salt, and pepper in a skillet and cook until quite soft, about 1-2 hours. In a large pot, make a dark roux with the butter and flour. Add the white part of onions to roux and cook slightly. Add hot water to roux until it becomes the consistency of cream. Add shrimp and crabs to roux. Now add the okra mixture and other seasonings you like such as parsley, Worcestershire sauce, hot sauce, etc. Cook until shrimp are done and flavors are blended. Add chopped green onion tops and cook 5 minutes more. Serve over rice.