1 lb. okra, sliced
1/4 c. shortening
2 tbsp. flour
1 onion, chopped
1 bunch green onion, chopped
1/2 c. chopped celery
1 (10 1/2 oz.) can tomatoes
2 sprigs parsley, chopped
1 bay leaf
1 sprig thyme
2 qts. water
Salt & pepper
1 lb. shrimp, cleaned
1/2 lb. crab meat or 1 dozen crabs
1 tsp. file, if desired

Fry okra in 2 tablespoons shortening until it ceases to "rope", about 30 to 45 minutes. In another saucepan, make a roux with remaining shortening and flour. Cook until dark brown. Add okra. Stir in tomatoes, parsley, bay leaf, thyme and water. Simmer for 30 minutes. Season. Add shrimp and crab meat (or crabs) and simmer for 30 minutes longer. Remove from heat. If desired, stir in file just before serving (never cook file). Gumbo is better if cooked early in the morning and refrigerated for several hours. Reheat and serve with cooked rice.

If crabs are used: Scald live hardshelled crabs and clean, removing the spongy substance and the "sand bag" on the underpart. Break off and crack the claws and cut the body in half. Yield: 6 servings.