1/4 c. vegetable oil
8 oz. chopped ham
2 lg. onions, chopped
2 cloves garlic, chopped
2 med. green bell peppers, chopped
1 lb. okra, sliced
2 (8 oz.) cans tomato sauce
1 (16 oz.) can whole tomatoes
2 qts. water
1 tsp. thyme
2 bay leaves
1 tsp. chopped parsley
1 tsp. salt
1 tsp. crushed red pepper
1 tsp. hot pepper sauce
1 lb. claw crabmeat
1 lb. raw shrimp, shelled and deveined
1 tbsp. gumbo file' powder
Cooked white rice

Heat oil in a 5-quart pot or Dutch oven. Add the ham, onions, garlic, green peppers, and okra. Cook over medium heat until light brown. Add the tomato sauce, tomatoes, water, thyme, bay leaves, parsley, salt and pepper, and hot pepper sauce; bring the liquid to a boil over low heat (stirring constantly).

Simmer covered, for 2 hours. Add the crabmeat and simmer for 30 minutes. About 30 minutes prior to serving, add shrimp and simmer for 20-30 minutes (or until shrimp are done). Remove gumbo from heat and stir in file' powder. Remove bay leaves. Serve with one heaping tablespoon of hot, cooked rice in each bowl.