Recipe Courtesy of Jimmy Matthews Softshell Point

1/2 cup vegetable oil
1/2 cup flour
1 pound small okra, caps and tips remove, sliced 1/4-inch thick
1 cups chopped onions
1 cup chopped celery
1 cup chopped green bell peppers
2 cans tomatoes, chopped
Salt
Cayenne
2 tablespoons chopped garlic
3 bay leaves
1 lemon (cut and forked)
Essence, recipe follows
2 quarts shrimp stock, or chicken broth
3 pounds medium shrimp, peeled and deveined
1 pound peeled crawfish tails (if frozen drain well and wash in clean water then season.)
1 pound fresh lump crabmeat, picked over for shells and cartilage, 1 lb claw meat.
salt and pepper everything as you cook
1/2 cup chopped green onions, green part only
Dash of hot sauce
6 cups cooked long-grain white rice, uncle ben's

In a large stock pot, over medium heat, add water or shrimp stock and the can tomato's

In a fry pan (cast iron)add the oil. When the oil is hot, add the flour. this is your roue stir and cook untill it is dark brown but do not burn the roux. Add the roux to the stock pot. Be carefull this is hot and might pop!(

In a pot add 2 cups water Season the okra with salt and cayenne. cook the okra, for 20 to 30 minutes, or until it is good and slimey.

Add the onions, celery, peppers and two tablespoon of oil or bacon greese to fry pan. Season with salt and cayenne add bay leaf and garlic. Continue cooking, stirring often for 3 to 5 minutes, or until the onions are clear and other vegetables are soft. Stir into the stock pot and add the okra, and bay leaves. Season the seafood with Essence.

Let this simmer for 1 hour, stir if needed, you want a rolling boil so that your vegetables do not stick to the bottom of the pot.

Now add 4 cleaned crab's body only. Let simmer for another 30 min.

Add more water or stock if it is to thick. Bring the liquid up to a boil and reduce to a simmer. Simmer for 15 minutes. Season the shrimp and crawfish with Essence. Add the seasoned seafood and crabmeat to the pan. Continue to simmer for 5 minutes. Stir in the green onions, lemon juice, and hot sauce. Remove the bay leaves and serve over the rice.

The longer this cooks the better it gets but do not add your seafood untill the last 5 min and just to cook the shrimp.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Yield: 6 to 8 servings
Prep Time: 30 minutes
Cooking Time: 1 hours 0 minutes
Simmer for up to 3 hours
Difficulty: Easy

Taste before serving and add salt and pepper.
Put the hot sauce and file on the table and let your guest add to their own taste.

Cracker's or French bread goes well with this but I'm not sure about wine. It may be better to drink all the wine while you are cooking. And make some good ice tea.

Well I hope you like it.