(About 6 qts - q-1/2gal.)
Must season in fridge 24 hours.
| 3-lbs | shrimp-cooked, cleaned | |
| 4 cups | water | 3 qts + 1 cup |
| 9-cups | water | 1 cup wine |
| 1/2-lb | bacon, minced | |
| 1-lb | ham, minced | |
| 2-lbs | white onions, chipped | |
| 1-6oz can | tomato paste | |
| 1-1/2-lbs can | tomatoes, chopped | |
| 4-lbs | okra - finely chipped | |
| 2 oz | Lea & Perrins Woster | |
| 1-TBSP (rounded) | garlic powder | |
| 6-tsp | seasoned salt | |
| 2-TBSP | parsley flakes | |
| 1-tsp | pepper | |
| 2 | Bay Leaves | |
| 1 | thinly sliced lemon + juice (or 1-TBSP juice) | |
| 1-1/2 TSP | liquid shrimp/crab boil (or use strained cooking water from shrimp |
Use heavy enamel pot -- at least 2 gallons size -- and wooden spoon.
If possible, mince onion in food processor, and grind okra in same (half frozen is less "slimey" to process).
Over low heat, fry bacon bits and ham; fry until almost done, stirring frequently. Add tomato paste, stir constantly until it is several shades darker. (This burns easily!) Add onions. Add okra and xxx?, stir to mix, and cook until it no longer "strings" when a spoonful is held up -- stirring opccasionally and scraping bottom.
Add seasonings and 4 cups of water -- slow simmer.)