Ingredients

3 Tbsp. oil

3 Tbsp. flour

2 pounds frozen cut okra

1 cup onion, finely chopped

1 cup bell pepper, chopped

3 shallots, chopped

1 clove garlic, minced

2 cans peeled tomatoes

1 can Ro-Tel tomatoes and chilies

2 quart water

2 pounds small peeled shrimp

1 pound claw crabmeat

pinch thyme

salt and pepper to taste

red pepper and tobasco to taste

cooked rice

Directions

Make a roux of oil and flour. Add shrimp to roux and stir constantly for a few minutes. Set aside. In large heavy pot smother okra in oil or water. When okra is nearly cooked, add chopped onion, celery, bell pepper, and shallots and simmer about 10 minutes on low heat. Add tomatoes and simmer a few minutes. Then add 2 quarts water, garlic, salt, pepper, thyme, and red pepper. Add shrimp and crabmeat to this Cover and cook slowly until gumbo is of thick consistency, about 1 hour. Serve over rice, Bon Appetit!