1 lb Fresh okra, sliced
1/4 c  Plus 2 tbs. butter melted
- melted & divided
1/4 c  All-purpose flour
1 bn Green onions, sliced
1/2 c  Chopped celery
2    Garlic cloves, minced
2 qt Water
1 cn (16-oz.) whole tomatoes,
- undrained & chopped
1 tb Chopped fresh parsley
1 1/2 ts Salt
1/2 ts Ground red pepper
1    Sprig fresh thyme
1    Bay leaf
1 lb Unpeeled medium-size fresh
- shrimp
1/2 lb Fresh crabmeat, drained &
- flaked
Hot cooked rice
Gumbo File (optional)

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 chololate 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.