2 lb Shrimp

      1 pt Oysters

    1/2 lb Crabmeat, fresh or frozen

      2 T  Oil

      2 T  Flour

      3 c  Okra, or 1 T gumbo file'

      2 ea Onions, chopped

      1 cn Tomatoes, 16 oz.

      2 qt Water

      1 ea Bay Leaf

      1 t  Salt

      3 ea Garlic pods (optional)

    1/8 t  Red Pepper (optional)

   Peel shrimp before cooking & devein. Make a roux... use oil and flour in
  a heavy iron skillet. Over medium-low heat, place flour in the oil and
  let cook , slow , until the flour starts to brown. Adjust heat so that the
  flour does not burn. You want the flour to turn dark brown, stir as needed
  but, keep dat flour from burning.
   When you are satisfied that the roux is as dark as possible without
  burning, add the cleaned shrimp to it for a few minutes, stiring
  constantly. Set the shrimp/roux mixture aside.
   Smother okra in another 2 T of oil, along with the chopped onions.
  Add can of tomatoes when the okra is nearly cooked. Then add water, bay
  leaf, garlic, salt and pepper. Add shrimp and roux to this mixture and
  let cook slowly for 20-30 minutes.
   Add oysters and crabmeat, cook for another 10-15 minutes.
   NOTE:
  If ya don't use okra, you can use gumbo file', which is crushed sassafras
  leaves, available in the spices rack of the grocery store. When using
  file' instead of okra, add it only after the heat is off... don't simmer
  or boil file'... it gets stringy. Let gumbo stand a few minutes after
  adding file' before serving. Serve over cooked rice.