| • | Take a large vessel and add water into it. Bring it to boil and then add bay leaves, citrus limon juice, onion wedges, salt, pepper, and parsley.
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| • | Wash shrimps and add to the vessel. Cook for 2 minutes.
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| • | Now strip the shrimps and return shells to the stock for afterward use.
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| • | Put shrimp and crab meat in refrigerator until ready to add to the gumbo.
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| • | Take a large heavy skillet and lubricate it with oil. Sauté okra until it changes darker and tender.
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| • | Transfer the okra to a heated pot and add tomatoes. Stir and mix together well.
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| • | Clean skillet and heat up left over 2 tablespoons bacon grease.
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| • | Saute chopped up onions, green pepper, and reddish pepper. When soft, add to the pot.
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| • | Now in a saucepan, hot the roux; strain shrimp stock and stir into the roux. When well-blended, add to the large stew pot with the other ingredients. Bring to a boil and simmer for 1 1/2 hours, adding more strained stock if needed.
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| • | Taste and add salt, pepper, thyme, and parsley to taste. Simmer for 1 to 2 hrs longer; add the shrimp and crab meat and cook for 15 more minutes.
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| • | Serve with freshly boiled rice in soup bowls.
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