1 lb. blue crabmeat, fresh, frozen, or pasteurized
1 lb. raw shrimp, peeled and deveined, fresh or frozen
6 tbsp. butter
6 tbsp. all-purpose flour
1 c. chopped onion
1/2 c. chopped green pepper
2 tbsp. chopped green onion
1 clove garlic, minced
1 qt. chicken broth or bouillon
1 (15 oz.) can tomato sauce with tomato bits
1 tbsp. chopped parsley
1/2 tsp. salt
1/2 tsp. dried thyme, leaves, crushed
1/4 tsp. cayenne pepper
1 bay leaf
Liquid hot pepper sauce (optional)
1 (1 lb.) can cut okra, drained
1 lemon sliced

Thaw crabmeat and shrimp if frozen. Remove any remaining shell or cartilage from crabmeat. Cut large shrimp in half. In a heavy 4-5 quart Dutch oven melt butter; blend in flour. Cook, stirring constantly, over medium heat until medium brown in color, approximately 10-15 minutes.

Add onion, green pepper, green onion, and garlic. Cook, stirring constantly, until lightly browned. Gradually stir in chicken broth. Add tomato sauce, parsley, salt, thyme, cayenne, bay leaf, and liquid hot pepper sauce. Bring to a boil; simmer 30 minutes.

Add okra, lemon slices, shrimp, and crabmeat. Cover and simmer 5 minutes or until shrimp are pink and tender. Remove slices of lemon from gumbo. Serve by ladling gumbo over mounds of cooked rice in deep soup bowls. Makes 6 servings.