3 tbsp. butter
3 tbsp. all purpose flour
1/2 c. chopped onion
1 clove garlic, minced
1 (16 oz.) can tomatoes, cut up
1 1/2 c. chopped green pepper
2 bay leaves
1 tsp. dried oregano, crushed
1 tsp. dried thyme, crushed
1/2 tsp. salt
1/2 tsp. bottled hot pepper sauce
1 (10 oz.) pkg. frozen cut okra, thawed
2 (4 1/2 oz.) cans shrimp, drained & cut up
1 (7 1/2 oz.) can crab meat, drained & cartilage removed
Hot cooked rice

In large saucepan, melt butter; blend in flour; cook, stirring constantly, until mixture is golden brown. Stir in onion and garlic; cook until onion is tender, but not brown. Stir in undrained tomatoes, water, green pepper, bay leaves, oregano, thyme, salt and hot pepper sauce.

Bring to boiling; reduce heat and simmer, covered, about 20 minutes.

Remove the bay leaves, stir in the okra. Bring mixture to boiling, then stir in shrimp and crab; heat mixture through. Serve the gumbo over hot cooked rice in soup plates. (Traditionally rice is mounded in a heated soup plate and the gumbo spooned around it.) Makes 6 servings.