In a large Dutch oven boil the water with bay leaves, lemon, the 2 slices of
onion, and judicious amounts of salt, pepper, cayenne and parsley.
Wash shrimp and add to pot; boil for 2 minutes.
Peel shrimp and return shells to the stock for later use. Set shrimp and crab
Sauté okra slices in 3 tablespoons bacon grease in large cast iron skillet. The
okra will turn darker and lose some of its stickiness as it cooks. When soft, transfer
to a stew pot and add tomatoes. Stir and mix together well.
Clean skillet and heat 3 tablespoons bacon grease in it. Sauté the finely chopped
onion, green pepper and red pepper pods. When soft, add these ingredients to the
In a saucepan, warm the roux; strain and stir in 2 cups of the shrimp stock.
When well-blended, add to the large stew pot with the other ingredients. Bring to
a boil and simmer for 2 hours, adding more strained stock if needed for consistency.
Adjust seasonings with the salt, pepper, thyme, and parsley.
When it has simmered for at least 3 to 4 hours and the flavors have begun to
blend, add the shrimp and crab meat and cook for 15 more minutes.