6 tbsp. butter
1/2 c. chopped celery
1/2 c. chopped onion
1/2 c. diced green pepper
1 garlic clove, minced
6 tbsp. flour
1 qt. chicken broth
1 can (1 lb.) tomatoes
1/2 tsp. salt
1/4 tsp. hot pepper sauce
1 bay leaf
1/2 tsp. dried marjoram
2 tbsp. chopped parsley
1/2 tsp. gumbo file
1 lb. crabmeat flaked
1 lb. shrimp, shelled and cleaned
1 can (1 lb.) cut okra, drained
3 c. hot cooked rice

Melt butter in deep kettle. Add celery, onion, pepper and garlic. Cook until tender. Blend in flour; gradually add chicken broth. Add tomatoes, salt, hot pepper sauce, bay leaf, marjoram and parsley.

Bring to a boil, cover and simmer 30 minutes. Add gumbo file, crab meat, shrimp and okra. Simmer 10 minutes. Divide rice into 6 soup bowls. Spoon gumbo over top.