• 3 cups chopped okra
• 1 can peeled tomatoes (chopped)
• 1 small can tomatoe paste
• 1 pound lump crab meat
• 2 pounds peeled shrimp
• Cooking oil
• 2 Large pots

Coat bottom of first pot with cooking oil. (I use olive oil.) Add okra, sprinkle with salt and cook on medium heat until it is no longer roping. Add a little water, cover and cook a few minutes until tender.

Coat bottom of second pot with cooking oil. Cook all seasonings, except Bay leaf, until slightly brown & tender. If you need more moisture, add a little juice from peeled tomatoes.

Add okra. Add chopped peeled tomatoes, Bay leaf & a little water. Mix thoroughly, cover and cook on medium to medium-low heat for about 15 minutes.

Add tomatoe sauce, stir, then add 1 cup of water. Continue cooking on medium heat. Stir and add another cup of water every 15 minutes for another hour (or as necessary).

Add peeled shrimp & cook for about 20 minutes.

Add lump crab meat & cook for about 15 minutes.

Serve over rice.

• 1 med onion (chopped fine)
• A few cloves garlic (chopped fine)
• 1 bell pepper (chopped fine)
• Italian herbs
• Gumbo Filé
• 5 whole Bay leaves
• Salt
• Pepper