2 lb. peeled, raw shrimp
1 doz. raw crabs, approx.
1 c. bell pepper, chopped
1 c. onion, chopped
1 c. celery, chopped
20 oz. can tomato sauce
15 oz. can Rotel tomatoes
4 tbsp. bacon fat
4 tbsp. flour
1 pt. oysters
1 lb. sliced raw okra
Salt & pepper
Dash of Tabasco

Make a golden roux of bacon fat and flour. Add onion, celery and garlic; simmer, stirring constantly. In a large pot, put 2 quarts of water and 2 quarts of chicken stock, salt and pepper. Add tomatoes, tomato sauce and crabs. Let come to a good boil and add roux and bay leaves. Let cook slowly for 2 hours. Add oysters and shrimp and let cook approximately 30 more minutes. Add okra and cook until tender. Serve with rice and crackers.