Finely chop the garlic, white onions, fresh parsley, and celery.

Heat bacon drippings in a large pot over low heat.

Gradually add flour to the pot with the hot drippings.

Continuously cook and stir the mixture until the roux turns a dark brown color.

Add the chopped vegetables (garlic, onions, parsley, celery) to the roux.

Stir the vegetables until they begin to wilt.

Pour in the chicken broth and the can of Ro-Tel tomatoes.

Bring the mixture to a simmer, and add the shelled crab claws, crab fingers, and shelled shrimp.

Add the fresh or frozen okra, oregano, black pepper, and bay leaves to the pot.

Simmer for at least 1 hour, or until the seafood is cooked through and the flavors have melded.

Serve hot over rice.