Heat the oil in a large pan heavy pan and add the flour. Cook stirring. For a medium-brown roux the color of peanut butter). Stir in the onion, garlic, celery, and peppers and cook until golden brown. Occasionally stir. In a large bowl, combine the tomatoes, tomato puree, wine, stock, or water, bay leaves, thyme, basil, nutmeg, allspice, sugar, lemon rind, salt. peppers and cayenne to taste. Bring to a boil. stirring well, then simmer for 45 minutes to 1 hour or until the sauce is rich and thick. 

Add the shrimp and crab. The shrimp should be cooked and the crab should be hot by the end of the cooking time. Cover and simmer for 10 minutes more. It is important not to stir too much as it will cause the crabmeat to separate into flakes.

1/3 cup corn oil 

1/4 cup all-purpose flour

1 large onion, peeled and chopped 

1-2 garlic cloves. peeled and minced 

1 celery stalk, chopped 

1/2 green pepper, cored, seeded and chopped 1/2 sweet red pepper, cored, seeded and chopped

1 cup chopped ripe, tomatoes 

(peeled if necessary) 

1 cup tomato puree 

1 cup dry white wine 

1 cup fish stock or water 

2 tablespoons chopped fresh parsley 

2 bayleaves 

1/2 teaspoon dried thyme 

1/2 teaspoon dried basil 

1/2 teaspoon grated nutmeg 

1/2 teaspoon ground allspice 

2 teaspoons dark brown sugar 

strip of finely peeled lemon rind 

1 teaspoon salt 

1/4 teaspoon black pepper 

1/4 teaspoon white pepper 

1/4-1/2 teaspoon cayenne 

1 lb uncooked medium shrimp, peeled and 

deveined 

I lb white lump crabmeat