Shrimp Creole - cooking recipe

Ingredients

1/2 c. onions, chopped
1 1/2 cloves garlic, minced
3 Tbsp. (give or take) all-purpose flour
1/2 c. green peppers, chopped
1/2 c. celery, chopped
16 oz. can tomatoes, cut up
3 Tbsp. butter or margarine
1 1/2 c. water
2 bay leaves
1 tsp. dried oregano
1 Tbsp. dried thyme
2 tsp. salt
2 tsp. hot pepper sauce
1 1/2 tsp. white pepper
1 tsp. ground red pepper
3/4 tsp. black pepper
1 1/2 tsp. dried basil leaves
2 tsp. sugar
10 oz. frozen or canned, chopped okra
3 lb. or 3 1/2 lb. fresh jumbo shrimp
1 can or 1 lb. flaked crab meat
2 Tbsp. low-sodium soy sauce
4 (6 oz.) skinned chicken breast halves
3 Tbsp. sesame seed
2 Tbsp. all-purpose flour
garlic powder
1/4 tsp. pepper
vegetable cooking spray
1 Tbsp. margarine, melted

Preparation

Place soy sauce in a shallow dish; add chicken, turning to coat.
Remove chicken from soy sauce; discard soy sauce.
Combine sesame seed and next 3 ingredients in a large zip-top heavy-duty plastic bag.
Add chicken; seal bag and shake to coat chicken with sesame seed mixture.