Instructions: 1. In large Dutch oven, gently saute onion, celery and bell pepper in butter; add garlic and continue to sauce 5 minutes.

2. Remove from heat and slowly stir in flour.

3. Add salt, pepper, Tabasco, bay leaves, tomatoes and tomato juice; simmer for 15 minutes.

4. Add the hot water, shrimp, crabs, oysters, and okra; cover and simmer 30 minutes.

5. Spoon a few tablespoons cooked rice in each of six large soup bowls; ladle gumbo onto rice and garnish with parsley.

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