1 okra
2 tbsp. butter
2 tbsp. flour
1 lg. onion, chopped
1 (1 lb. 3 oz.) can tomatoes, crushed, if you prefer
1 bay leaf, crushed
2 tbsp. chopped parsley
1/4 tsp. chopped thyme
1/8 tsp. cayenne
1 garlic clove, minced
1 can white crab meat
3/4 lb. shrimp, shelled, deveined
3/4 lb. sea scallops
2 sole fillets, cut into bite-size pieces
8 c. boiling water
1 tsp. salt
3 c. boiled white rice

Slice okra into 1/2 inch pieces, melt butter in kettle, blend in flour, let bubble for 60 seconds while stirring to blend well. Add okra, onion, tomatoes with juice. Next, add spices and seafood, simmer slowly 10 minutes, stirring often. Add water and salt, simmer, covered for 1 hour.

Uncover and simmer until consistency of thick soup, place rice in bowls and top with gumbo.