6. Seafood Gumbo

INGREDIENTS:
1/2 cup vegetable oil
1/2 cup flour
1 tsp dried parsley
1 pound fresh okra, sliced The smaller you slice it the better.  This stuff takes a while to cook down and is usually not too popular, especially if undercooked.
1 large onion, chopped
2 cloves garlic, minced
dash of thyme
2 bay leaves
2 large tomatoes, chopped (or 1 can diced tomatoes)
2 quarts warm water (about a pitcher-full)
6 large crabs, cleaned and halved
2 pounds cleaned and de-veined shrimp
1 pint oysters
steamed rice on the side (about 1/2 cup per 1-person serving)

DIRECTIONS:

1. Saute okra in oil on medium heat until it stops roping (when the okra isn't slimy anymore). Set aside. 
2. Make a roux (term referring to any browned mixture of oil and flour and usually onion) by heating the remaining oil, adding the flour, and cooking until the flour browns, about 45 minutes.  
3. Add onion, garlic, thyme, bay leaves, and tomatoes, cooking until soft.  
4. Slowly add water, blending until smooth.
5. Add sauteed okra and crabs and cook for 10 minutes.  
6. Add shrimp and cook another 10 minutes. 
7. Add oysters and cook for 5 minutes.  
8. Season with salt and pepper to taste and serve in deep bowls with a scoop of steamed rice in the center.  Add hot sauce to taste.