1 qt. okra, cut into 1/2" pieces
2 tbsp. oil
Water
2-3 lbs. shrimp
1/3 c. oil
1/2 c. flour
2 med. onions, chopped
1 bell pepper, chopped
2 ribs celery, chopped
2 cloves garlic, chopped
1/4 c. parsley, chopped
1 (16 oz.) can stewed tomatoes
2 bay leaves
2 tbsp. Worcestershire sauce
2 sm. boiled crabs
Salt to taste
1/2 tsp. black pepper
1/2 tsp. cayenne pepper

Peel and devein shrimp. Set aside in refrigerator. Boil shrimp shells in 2 quarts water for several hours to make a stock; set aside.

In a heavy skillet, heat 2 tablespoons oil and saute the okra until all ropiness is gone, about 1/2 hour; set aside.

In a large (6 to 8 quart) heavy Dutch oven make a dark brown roux with the oil and flour. Add onions, bell pepper, celery, garlic and parsley and saute until tender. Add tomatoes and cook 15 minutes. Add sauteed okra, shrimp stock, crabs (broken into quarters), bay leaves, Worcestershire sauce, black pepper and cayenne. Bring to a slow boil and simmer for about 2 hours, stirring occasionally. Add salt to taste. Add the peeled shrimp and continue cooking until shrimp are done.

Serve over steamed rice. This dish is best if cooked a day in advance and refrigerated overnight.