6 tablespoons all purpose flour
1/2 cup shortening
6 cloves chopped garlic
1/2 cup diced onion
1/4 cup chopped bell pepper
1/2 cup chopped celery
2 pounds shrimp peeled
8 ounces tomato sauce
3 quarts water
1 pounds crabmeat claw preferred
1 bunch chopped Parsley
1/2 teaspoon thyme
3 bay leaves
8 ounces okra frozen
1/2 pint Oysters with Juice
salt and pepper to taste

Make a roux with the flour and shortening. Cook flour and shortening in a large pot over medium-high heat until the flour turns brown and begins to smell nutty.
Add garlic and cook until golden brown. Add onion, bell pepper, and celery and cook until transparent.
Turn heat down to low, and add shrimp and tomato sauce, simmer 10 minutes, stir in water, and blend well.
Turn heat down to simmer and add all other ingredients except okra and oysters.
Cook for about 30 minutes add okra, and cook until the okra turns bright green.
Add oysters and cook 10 minutes longer. Serve in a soup bowl over steamed rice.