Greenbow County Okra Gumbo

• 1 pound okra fresh, sliced
• 1/4 cup butter plus 2 tbs, melted
• 1/4 cup flour, all-purpose
• 1 bunch scallions, spring or green onions sliced
• 1/2 cup celery chopped
• 2 each garlic cloves minced
• 2 quarts water
• 16 ounces tomatoes whole, undrained and chopped
• 1 tablespoon parsley leaves fresh, chopped
• 1 1/2 teaspoons salt
• 1/2 teaspoon red pepper flakes ground
• 1 Sprig thyme fresh
• 1 each bay leaves
• 1 pound shrimp unpeeled, fresh
• 1/2 pound crab meat fresh, drained, flaked
• 1 x rice hot cooked

1. Cook okra in 2 tablespoons butter in a large skillet over medium-high heat, stirring constantly, until lightly browned.
2. Set aside.
3. Combining remaining 1/4 cup butter and flour in a large Dutch oven; cook over medium heat, stirring constantly, until roux is chololate colored (20 to 25 minutes).
4. Stir in green onions, celery, and garlic; cook, stirring constantly, until vegetables are tender.
5. Add okra, water, and next 6 ingredients.
6. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours, stirring occasionally.
7. Peel and devein shrimp; add shrimp and crabmeat to okra mixture.
8. Simmer an additional 10 minutes, stirring occasionally.
9. Remove and discard bay leaf.
10. Serve gumbo over rice.

okra, butter, flour, scallions, celery, garlic, water, tomatoes, parsley, salt, red pepper, thyme, bay leaves, shrimp, crab meat, rice

Taken from recipeland.com/recipe/v/greenbow-county-okra-gumbo-41422 (may not work)