Cook okra in 2 tbs. butter in a large skillet over medium-high heat, stirring constantly, until lightly browned. Set aside. 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). Stir in green onions, celery, and garlic; cook, stirring constantly, until vegetables are tender. Add okra, water, and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours, stirring occasionally. Peel and devein shrimp; add shrimp and crabmeat to okra mixture. Simmer an additional 10 minutes, stirring occasionally. Remove and discard bay leaf. Serve gumbo over rice. Add gumbo file, if desired.
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|Serving Size: 1 Serving (1082g)|
|Recipe Makes: 2 &1/2 qts.|
|Calories from Fat: 4 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 226.8mg||8 %|
|Potassium 159.9mg||4 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 14.8g|
|Protein 2.6g||4 %|
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Calories per serving: 79
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