SEAFOOD GUMBO
1 pound okra, sliced 1 teaspoon file, if desired
1/4 cup shortening 2 sprigs parsley, chopped
2 tablespoons flour 1 bay leaf
1 onion, chopped 1 sprig thyme
1 bunch green onions, 2 quarts water
chopped Salt and pepper
1/2 cup chopped celery 1 pound shrimp, cleaned
1 can (10 1/2 ounces) 1/2 pound crab meat 
Fry okra in 2 tablespoons shortening until it ceases to
rope, about 30 to 45 minutes. In another saucepan, make
a roux with remaining shortening and flour. Cook until
dark brown. Add onions and celery, cook until soft, about
5 minutes. Add okra. Stir in tomatoes, parsley, bay leaf,
thyme and water. Simmer for 30 minutes. Season. Add
shrimp and crab meat (or crabs) and simmer for 30
minutes longer. Remove from heat. If desired, stir in filé
just before serving (never cook file). Gumbo is better if
cooked early in the morning and refrigerated for several
hours. Reheat and serve with cooked rice.