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1
Peel and devein the shrimp.
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2
The shells may be used to make a broth (see recipe).
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3
Cut the sausage on the bias into thin rounds, each about 1/4 inch thick
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4
Cut the ham into 1/2-inch cubes.
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5
Heat one tablespoon of the oil in a casserole and add the sausage.
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6
Cook, stirring often, until sausage is lightly browned.
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7
Add the ham and stir.
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8
Cook about one minute.
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9
Transfer the meats to a bowl and set aside.
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10
Pour off the fat from the casserole.
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11
Add the garlic, onion, scallions and green pepper to the casserole.
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12
Cook, stirring, until vegetables are wilted.
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13
If fresh okra is used, trim off any tough stems.
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14
Cut the okra into small rounds.
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15
There should be about one cup.
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16
Add this to the casserole and stir.
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17
Continue cooking until vegetables become fairly dry, about five minutes.
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18
Add the tomatoes, bay leaf, 2 1/2 cups of the shrimp broth or water, Tabasco and Worcestershire sauces, salt and pepper.
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19
Add the ham and sausage mixture.
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20
Bring to a boil.
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21
Heat the remaining tablespoon of oil in a small skillet and add the flour, stirring constantly with a wooden spoon.
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22
Cook, stirring, until the flour is browned.
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23
Take care not to burn the flour or it will be bitter.
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24
Add the remaining half-cup of shrimp broth or water while stirring rapidly with a wire whisk.
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25
Stir this sauce into the sausage and ham mixture.
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26
Add the peeled shrimp and lemon slices and cook about 10 minutes.
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27
Add the crab meat.
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28
Stir gently to prevent breaking up the lumps.
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29
Cook about five minutes.
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30
Serve with plain boiled rice.
