Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   flour -- leveled
   6      cloves        garlic -- chopped
   1 3/8  cups          chopped bell pepper
   3      pounds        unpeeled shrimp
   1      small   can   tomato sauce
     1/4  bunch         parsley -- chopped
     1/2  teaspoon      Tabasco sauce
   2      pounds        selected okra
                        salt and pepper to taste
     1/2  cup           shortening
     1/2  cup           diced onion
     1/2  cup           chopped celery
   3      quarts        water
   1      pound         crabmeat
     1/2  teaspoon      thyme
   3                    bay leaf
   1      tablespoon    Worcestershire sauce

Preparation:

Boil shrimp in salted water for 5 minutes; save stock. Clean shrimp and set aside. Cut okra into thin rounds and brown in shortening. Do not scorch. In another pan, make a roux with flour and shortening. Add garlic and cook until golden brown. Add onion, bell pepper, celery and parsley. Cook until transparent. Add tomato sauce, simmer 10 minutes. Stir in shrimp stock and blend well. Add thyme and bay leaves, cook 1 hour. Last 20 minutes, add shrimp, crab, salt, pepper, Tabasco sauce, Worcestershire sauce and okra. Cover pot and allow to simmer gently at least 1 hour.