1. Melt butter in large saucepan; blend in flour and cook over low heat, stirring constantly, until dark brown.
2. Add liquid, okra, tomatoes, onion, pepper, Tabasco, thyme and bay leaf; bring to a boil, then cover and simmer 30 minutes, stirring frequently.
3. Add seafood and cook, covered, 10 to 15 minutes longer.
4. Remove bay leaf and serve in soup bowls with mound of hot rice in center.
Your Creole Seafood Gumbo From Tony Burke is ready. Buon appetito!
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