Instructions: Shell and devein shrimp, leaving tail sections intact; reserve shells for stock. Break sausage into 1/2-inch pieces; in a skillet, cook over medium heat until all the heat has been rendered, about 8 minutes. Mix in onions, green peppers, okra, jalapeno and file. Cook until onions have softened, about 10 minutes. Add salt, pepper and thyme. Reduce heat to low, cook 5 minutes more. Set aside. In a stockpot, melt the Dark Roux over medium heat; heat shrimp stock in a medium saucepan over high heat. Gradually pour hot stock over roux, whisking to combine well. Cook over medium-high heat until mixture thickens, 6 to 8 minutes. Reduce heat to low and add reserved sausage-and-vegetable mixture and tomatoes. Stir gumbo well and let cool for 1 hour. If using whole crabs, cut them in half lengthwise and add to gumbo. Cook 2 to 3 minutes. Add shrimp and cook 3 to 4 minutes or until opaque. Add crabmeat and parsley and cook 2 to 4 minutes. Season to taste.

Serve hot over Dirty Rice.

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