2 med. onions, chopped
2 green peppers, chopped
2 cloves garlic, chopped
2 slices bacon, cubed
1 lb. okra, chopped
1 slice ham, diced
2 lg. tomatoes, chopped
3 sm. cans tomato sauce
1/3 box crab boil, in a cheese cloth bag
Salt and pepper to taste
2 tsp. seasoned salt
1 tbsp. Lea & Perrin's sauce
2 tsp. Accent
1 pt. crab meat
2 pts. shrimp
1 1/2 c. boiling water
2 c. rice, cooked and fluffy

In Dutch oven or deep skillet, cook bacon until soft, add okra and cook to slightly brown. Add onions, green peppers, garlic and celery, and cook until soft (not brown). Add tomatoes, tomato sauce and chopped ham. Add 1/3 bag crab boil. Add salt, pepper, seasoned salt, Lea & Perrin's sauce and Accent. In large stock pot bring 1 1/2 quarts water to boil, add crab meat and shrimp, cook until shrimp turns pink. Add all other ingredients to stock pot and cook for 3 hours, adding water to taste and consistency desired.

Serve gumbo over rice in individual bowl. Add pinch of gumbo file at table (optional).