6 tablespoons flour
1/2 cup shortening
6 cloves garlic, chopped
1/2 cup diced onion
1/4 cup chopped bell pepper
1/2 cup chopped celery
2 pounds peeled raw shrimp
1 (8 ounce) can tomato sauce
3 quarts water
1 pound claw crabmeat
1/4 bunch parsley, chopped
1/2 teaspoon thyme
3 bay leaves
1 (8 ounce) package frozen okra
1/2 pint oysters with juice
Salt and pepper

Make a roux with the flour and shortening. Add garlic and cook until golden brown. Add onion, bell pepper, and celery and cook until transparent. Add shrimp and tomato sauce, simmer 10 minutes, stir in water, and blend well. Add all other ingredients except okra and oysters. Cook for 1 hour.

Add okra, and cook 20 minutes. Add oysters and cook 10 minutes longer.

Serve in a soup bowl over steamed rice.

Makes 1 gallon.