3/4 c  Cooking oil
3/4 c  Flour
1 c  Onions; chopped
3    Cloves garlic; chopped
-finely
1 c  Celery; chopped
1/2 c  Bell pepper; chopped
1/2 lb Sausage pieces (optional)
1 cn (8-oz) tomato sauce
2 qt Water
2 cn (no. 2) sliced okra with
-tomato sauce
2 cn (small) crabmeat; or fresh
2 qt Water
2    Bay leaves
2 1/2 ts Salt
1/4 ts Black pepper
1/2 ts Red pepper
1 ts Thyme
1 1/2 lb Fresh or frozen shrimp;
-peeled
1/2 c  Chopped green onion
1/2 c  Chopped parsley
1 pt Oysters (optional)

Make a dark roux by blending flour in oil on a low heat. Stir constantly
until a dark color. Add onion, garlic, celery and green pepper; simmer
until transparent. Add sausage, tomato sauce and enough water to make
consistency of thick gravy. Transfer to a larger boiler. Add okra,
crabmeat, seasonings and remaining water. Bring to a boil and simmer until
thick. Add shrimp, green onion, parsley and oysters; cook 20 minutes, or
until shrimp are done. Dont overcook. Serve over fluffy rice. Serves 12.
May be frozen if oysters are omitted.

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