1/2 stick butter, melted
1 c. chopped bell pepper
1 c. chopped onion
1 pkg. frozen okra
4 c. water
1 - 1 1/2 tbsp. McCormick Seafood Seasoning
2 tsp. gumbo file
1 can (16 oz.) tomato sauce
1/2 stick butter, melted
3 tbsp. flour
2 lbs. raw shrimp, peeled and deveined
1 can (16 oz.) tomatoes
1 can crabmeat

In heavy skillet, melt butter and saute bell pepper and onion until limp. Add okra and cook on low, stirring to keep from sticking, until most of moisture is gone.

Meanwhile, melt other half stick butter in large pan; remove from fire and blend in flour. Add shrimp, return to low fire and cook until shrimp turn pinkish. Add cover and bring to slow boil. Add seasoning and tomatoes and tomato paste. Cook about 30-45 minutes. Add crabmeat just before serving and cook an extra 5 minutes. Serve with rice.