6 tbsp. cooking oil
2 lb. okra, thinly sliced
1 tbsp. flour
2 c. finely chopped onion
1/2 c. finely chopped celery
2/3 c. finely chopped green pepper
1 c. finely chopped green onion
2 cloves garlic, pressed
1 (6 oz.) can tomato paste
3 lg. bay leaves
1/4 tsp. thyme
1 tbsp. salt
1/2 tsp. Tabasco
1/4 to 1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1 tbsp. Worcestershire sauce
1 (16 oz.) can whole tomatoes, cut up (reserve liquid)
8 c. water
2 1/2 lb. raw shrimp, washed, peeled and deveined
1 lb. clam crab meat
2 dozen oysters with liquid
2 tbsp. chopped parsley
4-5 c. steamed rice

In a large heavy skillet, not black iron, heat 4 tablespoons cooking oil; add okra and cook over medium heat, stirring often until stringing stops, about 40- 50 minutes. If necessary, add more oil to prevent burning.

Meanwhile, in a 5-quart soup pot, blend the remaining 2 tablespoons of oil with flour and cook over medium heat, stirring, until roux is dark brown. Add onion and celery and cook until tender. Add green pepper, green onion, and garlic and cook 3 minutes more. Stir in tomato paste, bay leaves, thyme, salt, Tabasco, cayenne, black pepper, and Worcestershire sauce. Add cut-up tomatoes with liquid and stir until smooth. Add cooked okra.

Gradually stir in 7 cups of water reserving 1 cup to add if gumbo becomes too thick. Bring to a boil; add shrimp, cover and simmer over low heat for 30 minutes. Add crab meat and continue to simmer, covered, for 30 minutes over low heat. Add oysters and their liquid and chopped parsley and cook 10 minutes more. (If too thick, thin with more water.) Serve over steamed rice. This freezes well. Serves 10.