1/2 c. flour
1/2 c. oil
1 c. chopped onion
1 c. chopped celery
2 c. sliced okra
8 oz. tomato sauce
1 tbsp. salt
1 lb. crab meat
4 c. cooked rice
3 cloves minced garlic
1/2 c. chopped green pepper
1/2 gal. warm water
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
2 lb. fresh shrimp
1 tbsp. dried parsley
1/4 c. chopped green onion tops
Gumbo file powder (optional)

Combine oil and flour in heavy pour over medium heat, stirring constantly until roux is the color of copper penny (10 to 15 minutes). Add onions, celery, garlic, and green pepper to roux: gradually add warm water blending well after each addition. Add okra and tomato sauce. Bring mixture to a boil. Reduce heat: simmer, stirring occasionally, 1 to 1 1/2 hours. Stir in salt, peppers, and seafood. Bring gumbo to a boil and simmer 10 minutes. Remove from heat and add rice. Gumbo can be further thickened, if desired, by adding a small amount of file powder.