5 lbs. peeled shrimp, cut in thirds
2 c. okra, sliced thin
1 lg. white onion, chopped fine
3 c. minced green onions
2 c. celery, chopped fine
1/2 c. bell pepper, cut finely
2 or 3 garlic pods, mashed
1 c. cooking oil
1/2 c. flour
2 cans chicken broth
8 c. boiling water
2 tbsp. salt
1 tsp. black pepper
1/3 c. catsup
1 tbsp. Lea & Perrins
1 tsp. McCormick Seafood Seasoning, or to taste
Crab meat: 2 packages frozen Alaskan King Crab or 2 cans, fresh or frozen, white lump

First of all, Gumbo should be a two day affair. Peel and cut your shrimp and chop your vegetables one day; cover and refrigerate them. The next day, making the gumbo w ill be a happy thing. Start with two heavy iron skillets. In one, start the roux by combining 1/2 cup oil and 1/2 cup flour over a low fire, KEEP THE FIRE LOW, and stir constantly. It usually takes and hour and 15 minutes to make roux.

Stir it until it becomes brown and flour sort of separates from the grease. At the same time, in the other skillet, put in the other 1/2 cup of oil and saute the okra and white onions until they are wilted. Add the remaining vegetables with salt and pepper and stir them until they are wilted and soft.

When the roux is brown, add it to the vegetables and mix well. Transfer all to a large soup pot. Add the chicken broth, boiling water, half of the peeled shrimp, and all of the seasonings. Let this simmer for about 1 hour. Cook the remaining shrimp in a saucepan with 1/2 cup boiling water and 1 tablespoon salt until they are pink. Add shrimp and water to the gumbo. Remove from fire. Last of all add the crab meat, as much or as little, as you want. Serve over rice which has been sprinkled with chopped green onions. good luck!