6 strips bacon
3 c. water
5 tbsp. flour
3 c. chicken broth
2 lb. raw deveined shrimp (whole)
1/2 lb. lump crab meat
12 freshly shucked oysters
1 green pepper, chopped
1 red pepper, chopped
2 med. onions, chopped
1 lb. okra, thinly sliced
3 bay leaves
2 (1 lb.) cans tomatoes, drained and chopped
5 tsp. Worcestershire
2 tbsp. soy sauce
1 (4 oz.) can tomato paste
2 tsp. lemon juice
1/2 tsp. tarragon
1/2 tsp. rosemary
1/2 tsp. savory
1/2 tsp. celery seed
1/2 tsp. Tabasco
1/2 tsp. minced garlic
2 tsp. salt
1 tsp. black pepper

In heavy 2-3 quart stock pot, fry bacon and drain strips. Add flour to grease and cook over low heat until roux is brown. Add peppers, onions, okra and water. Simmer 3-4 minutes. Add broth, tomatoes, seafood, then spices and herbs. Stir well. Bring to a boil, reduce heat and simmer, covered, for 2 hours. Remove bay leaves. Adjust seasoning. Serve over steamed white rice. Top with bacon crumbs.

NOTE: Some prefer to reserve the oysters for the last 10 minutes of cooking.