2 tablespoons shortening

2 green onions, diced

1 stalk celery, diced

1 green bell pepper, diced

1 jalapeño pepper (optional)

1 tablespoon chopped fine parsley

1 quart cut−up okra

1/2 can tomato paste

1 tomato paste can of water

1 (18 oz.) can stewed tomatoes, chopped

1 lb. crabmeat

1 lb. shrimp

1 cup diced cooked ham

1 cup diced, cooked chicken

1 jar oysters (optional)

In a 10−inch frying pan melt the shortening. Add the onions, celery and peppers.

Cook for 3 minutes.

Add parsley and cook for 2 minutes.

Add okra, reduce heat

and cook for 15 minutes.

Pour all frying pan ingredients into a Dutch oven and add tomato paste and water,

stirring frequently.

Add 4 cups water and the tomatoes and cook for 30 minutes.

Add all the meats and cook for 20 to 25 minutes more, stirring frequently.

Serve over hot, cooked rice.