12 c. water
2 lb. peeled shrimp, deveined
1 lb. crabmeat and claws (altsp. chicken and sausage)
1 stick butter
1 c. flour
2 c. okra, chopped
1 onion, chopped
8 oz. chopped tomatoes or tomato sauce
2 cloves garlic
2 tbsp. Creole seasoning
1 bell pepper, chopped
2 bay leaves

Mix butter and flour together in a heavy pot. Cook over low heat, stirring until roux becomes dark brown. Add onion, okra, garlic and bell pepper; sauté until tender. Add water and seasoning. Cook 1 hour. Add meat and tomatoes. Cook 1 more hour. Serve in soup plate over boiled rice.