In a large stockpot or gumbo pot, heat the oil over medium heat, then stir in the flour. Cook until roux is your desired color - we find that a dark brownish color, almost the color of a Hershey bar, works best. You will need to stir the roux pretty frequently so that it doesn't burn, but if you park your cutting board next to the stove, you can get all your vegetables diced up while the roux cooks.
While cooking the roux, you can also bake your okra in the oven - about 350°F for 30 minutes, stirring as needed. (This will help get rid of that slimy okra texture that so many people hate.)
Add the holy trinity (celery, onions, and green peppers) to the roux.
Stir until the onions are translucent - about 3 minutes.
Then add the canned tomatoes with their juice, along with the bay leaves, Tabasco sauce, cayenne, thyme, kosher salt, black pepper, and Worcestershire sauce.
Add the okra next and stir until well combined.
Gradually stir in water or seafood stock and bring to a boil.
Cover and simmer for 30 minutes. Stirring as needed.
Finally, add the crab meat and raw shrimp and cook for 10 more minutes, covered.
Add the fresh parsley and remove from heat to serve.
Serve over rice with a splash of Tabasco sauce and ENJOY!