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.