1 lb lump crab meat, picked over
2 lb shrimp, shelled and deveined
1 T Baumer Foods Crystal Worcestershire Sauce
6 T vegetable oil, divided
1 lb or 4 cups okra, thawed, thinly sliced
1 t white vinegar
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
1 cup chopped green onion
2 cloves garlic, minced
1 pint can diced tomatoes
2 bay leaves
1 fresh sprig thyme
2 T chopped fresh parsley
1 ½ quarts fish stock or water
¼ cup all-purpose flour
2 t Hot Sauce (Louisiana hot sauce, Baumer Foods Crystal or McIlhenny Tabasco)
¼ cup corn starch
1 t salt or Zatarain's Creole Seasoning or Tony Chachere's Original Creole Seasoning
3 cups cooked rice
Additional chopped green onion and parsley for garnish

In a skillet, heat 3 tablespoons oil. Add okra, stirring frequently and cook 20 to 30 minutes. Add vinegar and cook another 10 minutes until okra is no longer "slimy or ropy" and is "lightly browned".

In large pot, heat remaining 2 tablespoons of oil. Add flour and cook over medium heat, stirring constantly until roux turns dark brown and develops nutty aroma (about 30 minutes). Add "the trinity" (onion, green pepper, celery), scallions, garlic, and parsley. Cook 10 minutes or until vegetables are tender. Add tomatoes, okra, fish stock, bay leaves, thyme, Worcestershire sauce, hot sauce, salt and corn starch. Simmer uncovered for 45 minutes.

Add crab meat and shrimp. Simmer 5 to 10 minutes. Serve gumbo over cooked rice with additional hot sauce. Garnish with scallions and plenty of parsley.

Serves 6.