Seafood Gumbo

Take okra and purée until it becomes a "gob of green gue."

Set aside.

In an iron skillet, use the 1/2 cup bacon grease to brown 1 cup plain flour, using low to medium heat and stirring often, until it turns to dark caramel color, usually about 45 minutes.

Turn off heat and add okra.

Saute onions, peppers, celery and garlic in 1 1/2 sticks of margarine until completely cooked, then add this to the other ingredients and the roux and continue to cook as desired. Add seafood as desired just an hour before ready to serve.