4 lbs. okra, sliced
1 1/4 c. shortening, divided
3/4 c. flour
4 onions, chopped
10 green onions, chopped
4 c. chopped celery
3 green peppers, chopped
2 (16 oz.) cans stewed tomatoes
1 (8 oz.) can tomato sauce
2 tbsp. chopped fresh parsley
3 bay leaves
1/2 tsp. thyme
1/4 c. Worcestershire sauce
Tabasco sauce to taste
8 qts. water
8 lbs. raw shrimp, cleaned
2 lbs. crabmeat
3 1/2 c. long grain rice, cooked

Fry okra in 1/2 cup shortening for about 30 minutes, or until it is no longer stringy. Make a roux with 3/4 cup shortening and the flour and cook until brown. Add onions, celery and green pepper; cook until tender.

Stir in tomatoes, tomato sauce, parsley, bay leaves, thyme and okra. Add Worcestershire sauce, Tabasco sauce, salt and pepper. Pour in water and cook uncovered over low heat for at least 2 hours. Add shrimp and cook 30 minutes. Prepare rice. Stir crabmeat into gumbo mixture. Serve gumbo over rice in individual bowls. Serves 25.