A family favorite!! Didn't know whether to put this in soups or fish/seafood. Feel free to move it
First you make a roux
1 cup flour and 1 cup butter. Cook to medium dark roux.
3 large onions, chopped
3 large bell peppers, chopped
garlic, minced - as much as you like 1/4-1/2 cup
Add to roux, stir to coat and saute till veggies are tender.
Add 6 to 8 quarts liquid: shrimp stock is ideal but other stock or water is OK, too.
with Tony Chachere's (coat the entire top of the liquid).
At this point you can also add crab legs - they add lots of flavor and add to the presentation!
Simmer uncovered for 3-4 hours.
About 30 minutes before serving, add seafood:
Shrimp (raw, peeled)
and sliced okra (frozen or fresh), if desired
Serve with saltines or over rice.