ROUX:

1/2 c. oil
3/4 c. flour

Heat oil in heavy 6 quart pot over medium heat. Add flour and stir constantly until dark brown. Add 2 quarts hot water. Stir well.

SEASONINGS:

2 lg. onions, chopped
1/3 c. green onions, chopped
3 whole bay leaves
5 tsp. salt
1 1/4 tsp. black pepper
1/4 or 1/8 tsp. red pepper (or cayenne)
1 tbsp. liquid crab boil (can use less or omit)
3/4 c. green pepper, chopped
2 tbsp. chopped parsley
2 med. chopped tomatoes
1 1/2 tsp. thyme
4 tbsp. lemon juice or 3 slices fresh lemon

Add the seasonings to roux and simmer for 1 hour. Slice 1 pound okra and brown in a skillet with 2 tablespoons oil. Turn with spatula to evenly brown or until it doesn't string. Add the okra, 2 pounds cleaned raw shrimp and 8 to 10 cleaned, boiled crabs to gumbo. Simmer 1/2 hour. Serve over rice. Serves 8.

Tastes best when made earlier and allowed to stand at room temperature. Just reheat when ready to eat. Can be frozen.