1 pt. shrimp
1 pt. oysters
1 pt. crabmeat
2 tbsp. flour
2 tbsp. oil
3 c. okra
2 onions
2 tbsp. oil
1 can tomatoes
1 bay leaf
3 toes garlic, chopped
2 tsp. salt
1/4 tsp. red pepper
3 qts. water

Grind or coarsely chop the oysters and shrimp. With the flour and oil, make a roux; when brown add the shrimp and cook until pink. In a separate skillet, cook the okra, onions with 2 tablespoons oil. Cook until dry; add to the roux and shrimp mixture. Add the tomatoes, bay leaf, garlic, salt, red pepper and water to the okra mixture. Then add the crabmeat and cook slowly for about 30 minutes.