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4 quarts water
4 bay leaves
3/4 cup butter
1 cup all-purpose flour
3 onions, chopped
4 cups chopped tomatoes
2 cups sliced okra
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound crabmeat, picked over
2 pounds large shrimp, peeled and deveined
In a large pot combine water and bay leaves; set on a back burner over
medium heat until needed.
Heat butter in a large skillet over medium-high heat. When melted, whisk in
flour and heat until dark golden brown, stirring constantly; do not burn.
Add onions, tomatoes and okra. Mix well until evenly coated and slightly
softened, about 3 minutes. Quickly whisk 3 or 4 ladles of water from pot
into vegetable mixture; stirring until blended. Transfer back to pot and
bring to a boil. Season with salt and pepper. Reduce to a simmer and cook,
uncovered, for 1 1/2 hours.
Stir in crab and shrimp and cook until shrimp are pink, a few minutes more.
Serve warm.
Makes 12 servings.

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