2 lbs. peeled shrimp
1 lb. flaked crabmeat
1/3 c. flour
1/3 c. liquid vegetable oil
2 c. chopped onions
2 c. chopped celery
1 c. chopped bell peppers
1 pkg. (10 oz.) frozen cut okra
1 can (8 oz.) tomato sauce
1/4 c. chopped fresh parsley
1 can (13 oz.) chicken broth
3 bay leaves
2 tbsp. Worcestershire sauce
1 tbsp. thyme
1 tbsp. Kitchen Bouquet
2 tsp. garlic salt
2 tsp. pepper
Liquid hot pepper sauce to taste
Hot cooked rice

To make roux: Heat oil in large cast-iron kettle. When very hot, but not smoking, add half the flour. Stir constantly with wire whisk. Add remaining flour. Stir rapidly with whisk until dark and smooth. Add vegetables and cook until tender. Add tomato sauce, 2 cups water and chicken broth. Simmer for 1 hour. Add remaining ingredients except rice. Simmer for 15 minutes.

Serve over hot rice. Makes 8 to 10 servings.