1 c Chopped onions 1 c Chopped celery 1 c Chopped green bell pepper 2 Cloves garlic,minced 1/4 c Butter or margarine 1/4 c Flour,all-purpose Salt to taste Pepper to taste 1 ds Tabasco sauce 5 Bay leaves 1 cn Tomatoes,drained(16oz) 1 c Tomato juice 5 c Hot water 3 c Shrimp,shelled/deveined 6 Small hard-shell crabs 24 Shucked oysters 1 lb Okra,chopped 3 c Hot cooked rice Chopped fresh parsley 1. In large Dutch oven, gently saute onion, celery and bell pepper in butter; add garlic and continue to sauce 5 minutes. 2. Remove from heat and slowly stir in flour. 3. Add salt, pepper, Tabasco, bay leaves, tomatoes and tomato juice; simmer for 15 minutes. 4. Add the hot water, shrimp, crabs, oysters, and okra; cover and simmer 30 minutes. 5. Spoon a few tablespoons cooked rice in each of six large soup bowls; ladle gumbo onto rice and garnish with parsley. From: Michael Orchekowski Date: 25 Mar 94