3 pounds of okra

1 cup chopped onion

1 cup chopped bell pepper

1 cup chopped celery

2 cloves chopped garlic

1/4 cup vegetable oil

1/2 can Rotel tomatoes

1 pound fresh shrimp

1/2 dozen fresh crabs (cleaned with claws)

1/2 container fresh crab meat

Cook oil in Dutch oven pot or non-stick pot. Add onion, bell pepper, garlic and tomatoes. Stir okra until slime is removed from okra. Continue to cook okra, add shrimp and crabs. Season to taste. When shrimp begin to turn pink, add crab meat and cook for 5 minutes or desired thickness.

Serve over hot rice with potato salad.

Carlos Hill-Brooks, New Iberia

2013 Cajun/Creole Cookbook