Instructions: Cook okra in 2 tablespoons butter in a large skillet over medium-high heat, stirring constantly, until lightly browned. Set aside.

Combine remaining 1/4 cup butter and flour in a large Dutch oven; cook over medium heat, stirring constantly, until roux is chocolate colored (20 to 25 minutes). Stir in green onions, celery, and garlic; cook, stirring constantly, until vegetables are tender. Add okra, water, and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.

Peel and devein shrimp; add shrimp and crabmeat to okra mixture. Simmer an additional 10 minutes, stirring occasionally. Remove and discard bay leaf. Serve gumbo over rice. Add gumbo file, if desired.

This recipe yields 2 1/2 quarts.

Yield: 2 1/2 quarts

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