New Orleans Gumbo

2 tablespoons shortening
2 green onions, diced
1 stalk celery, diced
1 green bell pepper, diced
1 jalape�o pepper (optional)
1 tablespoon chopped fine parsley
1 quart cut-up okra
1/2 can tomato paste
1 tomato paste can of water
1 (18 ounce) can stewed tomatoes, chopped
1 pound crabmeat
1 pound shrimp
1 cup diced cooked ham
1 cup diced, cooked chicken
1 jar oysters (optional)

In a 10-inch frying pan melt the shortening. Add the onions, celery and peppers. Cook for 3 minutes. Add parsley and cook for 2 minutes. Add okra, reduce heat and cook for 15 minutes.

Pour all frying pan ingredients into a Dutch oven and add tomato paste and water, stirring frequently. Add 4 cups water and the tomatoes and cook for 30 minutes.

Add all the meats and cook for 20 to 25 minutes more, stirring frequently. Serve over hot, cooked rice.