2 tbsp. Crisco oil, divided
1 tbsp. plus 1 1/2 tsp. all-purpose flour
1 lb. shrimp, shelled and deveined
1 c. chopped celery
2 onions, chopped
1 1/2 lb. fresh okra, sliced
1 (14 1/2 oz.) can tomatoes
4 c. water
2 bay leaves
Salt and pepper
1 (6 oz.) can tomato paste
1/2 lb. lobster meat
Hot cooked rice

Combine 1 tablespoon plus 1 1/2 teaspoons Crisco oil and flour in medium skillet. Stir constantly until rich dark brown. Stir in shrimp. Cook a few minutes. Set aside.

Heat remaining 1 1/2 teaspoons oil in large saucepan on medium heat. Add celery and onions. Cook until soft and transparent. Add okra. Cook until okra ceases to rope, about 30 minutes. Add undrained tomatoes, water, bay leaves, salt and pepper. Stir in shrimp mixture. Cover.

Simmer 30 minutes, adding tomato paste after 15 minutes. Add lobster meat. Remove bay leaves before serving. Serve in flat bottom bowls over rice. 5 servings.