Tony'S Shrimp Creole Gumbo - cooking recipe

Ingredients

2 to 3 lb. raw shrimp, cleaned and peeled
2 (1 lb.) pkg. frozen cut okra
1 (6 oz.) can crab meat
1 (1 lb.) pkg. Andouille sausage (3 links), sliced medium thin
Tony Chachere Creole seasoning, to taste
1 large onion, chopped
4 c. water
1 c. celery, chopped
4 Tbsp. self-rising flour
Pam
2 (4 oz.) cans miniature shrimp

Preparation

Spray cast-iron skillet with Pam.
Place over medium-low heat. Add flour, stirring constantly until brown.
(Do not burn.)