2 tbsp. oil
1/4 c. flour
1 c. chopped onion
1 c. chopped celery
1 c. chopped green pepper
1 pkg. frozen cut okra, thawed
1 (14 1/2 to 16 oz.) can tomatoes
1 qt. chicken broth or water
1 clove garlic, minced
1 bay leaf
1/4 tsp. ground black pepper
1/4 tsp. ground red pepper
1/4 tsp. thyme, crushed
1 lb. shrimp
1 lb. crabmeat
Salt
1 tbsp. gumbo file
3-4 c. hot cooked rice

Heat oil in large non-iron skillet. Add flour, cook and stir over medium heat until a rich brown. Do not let flour burn. Reduce heat to medium low. Add onions, celery, green pepper, and okra. Cook and stir until onion is tender but not brown. Add tomatoes, broth, garlic and seasonings. Bring to a boil.

Lower heat and simmer, uncovered, 1 hour. Add shrimp and crab. Cook 10 minutes. Salt to taste. Remove bay leaf. Stir file into gumbo just before serving. Ladle gumbo into bowls and top each with a mound of rice.