Basic Seafood Gumbo

1 1/2 cups crab meat 
2 pounds shrimp, in shells 
3 quarts water 
2 bay leaves 
2 slices lemon 
2 slices onion 
salt, red and black pepper 
parsley 
2 pounds okra, sliced 
6 tablespoons bacon grease, divided 
4 tomatoes, peeled & chopped 
2 onions, finely chopped 
2 green peppers, finely chopped 
2 red pepper pods, finely chopped 
4 tablespoons brown roux 
reserved shrimp stock 
salt, pepper, thyme, parsley, to taste 
hot boiled rice 
In a large Dutch oven boil the water with bay leaves, lemon, the 2 slices of onion, 
and judicious amounts of salt, pepper, cayenne and parsley. Wash shrimp and 
add to pot; boil for 2 minutes. Peel shrimp and return shells to the stock for later 
use. Set shrimp and crab meat aside.
Saute okra slices in 3 tablespoons bacon grease in large black skillet. The okra 
will turn darker and lose some of its stickiness as it cooks. When soft, transfer
 to a stew pot and add tomatoes. Stir and mix together well. Clean skillet and heat 
3 tablespoons bacon grease in it. Saute the finely chopped onion, green pepper, and red pepper pods. 
When soft, add these ingredients to the stew pot.

In a saucepan, warm the roux; strain and stir in 2 cups of the shrimp stock. 
When well-blended, add to the large stew pot with the other ingredients. Bring 
to a boil and simmer for 2 hours, adding more strained stock if needed for 
consistency. Adjust seasonings with the salt, pepper, thyme, and parsley. 
When it has simmered for at least 3 to 4 hours and the flavors have begun to
 blend, add the shrimp and crab meat and cook for 15 more minutes.
Serve with fresh boiled rice in soup bowls.