Makes 4 servings

1/4 cup vegetable oil
1/4 cup all-purpose flour
1 medium onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
2 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can whole tomatoes, undrained and chopped
1 cup frozen sliced okra, thawed
1/4 cup Worcestershire sauce
1 teaspoon hot sauce
5 bay leaves
1/4 cup minced fresh parsley
1/2 teaspoon dried whole thyme
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano
1/2 teaspoon rubbed sage
1/2 teaspoon pepper
1 pound lump crab meat
1 pound crawfish tails
Hot cooked rice
Gumbo file' powder

Combine oil and flour in a cast-iron skillet and cook over medium heat 20 minutes, stirring constantly, until the roux is the color of chocolate. Stir in the onion, celery and garlic and cook 10 minutes, stirring often. Transfer the mixture to a Dutch oven. Add chicken broth and the next 12 ingredients; simmer 2 hours, stirring occasionally.

Serve your gumbo over hot cooked rice, and if desired, sprinkle with file'.