Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         fresh okra -- sliced
     1/4  cup           plus 2 tbs. butter melted -- melted and divided
     1/4  cup           all-purpose flour
   1      bunch         green onions -- sliced
     1/2  cup           chopped celery
   2                    garlic cloves -- minced
   2      quarts        water
   1      can           whole tomatoes -- undrained and
                        chopped
                        -- (16-oz.)
   1      tablespoon    chopped fresh parsley
   1 1/2  teaspoons     salt
     1/2  teaspoon      ground red pepper
   1      sprig         fresh thyme
   1                    bay leaf
   1      pound         unpeeled medium-size fresh -- shrimp
     1/2  pound         fresh crabmeat -- drained and
                        flaked
                        hot cooked rice
                        gumbo file' -- (optional)

Preparation:

Cook okra in 2 tbs. butter in a large skillet over medium-high heat, stirring constantly, until lightly browned. Set aside. Combining remaining 1/4 cup butter and flour in a large Dutch oven; cook over medium heat, stirring constantly, until roux is chocolate colored (20 to 25 minutes). Stir in green onions, celery, and garlic; cook, stirring constantly, until vegetables are tender. Add okra, water, and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours, stirring occasionally. Peel and devein shrimp; add shrimp and crabmeat to okra mixture. Simmer an additional 10 minutes, stirring occasionally. Remove and discard bay leaf. Serve gumbo over rice. Add gumbo file', if desired