Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    hard shell crabs
   2      pounds        sliced okra
   2      tablespoons   flour
   5      tablespoons   oil
   1      tablespoon    butter
     1/2  cup           chopped green onions
   1      cup           finely chopped onions
   3      cloves        finely chopped garlic
   1                    chopped green pepper
     1/2  cup           chopped celery
   2      pounds        shrimp -- (save peel)
   8      cups          water
   1      cup           diced ham
   1      can           tomatoes
   2      teaspoons     salt
     1/4  teaspoon      black pepper
   5      dashes        Tabasco
   3                    bay leaves
     1/2  teaspoon      powdered thyme
     1/2  teaspoon      basil

Preparation:

Boil crabs for 20 minutes. in lightly salted water. Remove, save water. Put 2 Tbsp. of oil and 1 of butter in a non-cast iron skillet and fry Okra until all traces of sliminess disappear. In a deep pot, put remaining oil, stir in flour, make dark brown roux. Add onions, garlic, green peppers and celery to roux, stir for 5 minutes Add diced ham and cook for 10 minutes on low heat. Stir in tomatoes, shrimp and simmer. In 8 cups of crab water, boil the shrimp heads, peelings for 15 minutes. Add the Okra to the large pot, stir for a few minutes then strain the shrimp water to the mixture. Add the remaining seasonings and simmer slowly for 2 hours. Remove the back shell, belly flap, legs and claws from the crabs. Clean out all unwanted material from the crabs, break crabs in half and lightly crack the claws. Add crab halves and claws to the pot. Cook another 15 minutes. adding the green onions during the last 5. Serve over rice. If File' is desired, sprinkle over rice prior to adding the gumbo