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1
Heat 3 tablespoons of the oil in a medium-size skillet (not a cast-iron skillet, because it will cause the okra to discolor) over medium heat.
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2
Add the okra and cook, stirring frequently, for about 30 minutes.
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3
Add the vinegar and cook until the okra is no longer ropey or slimy and is lightly browned, about 10 minutes.
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4
Remove from the heat and set aside.
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5
In a large, heavy pot or Dutch oven, heat the remaining 2 tablespoons oil over medium heat for 2 minutes and add the flour.
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6
Cook, stirring slowly and constantly, to make a dark brown roux (see Eula Maes advice on making a roux).
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7
Add the yellow onions, 1 cup of the green onions, the garlic, bell peppers, celery, and 1 tablespoon of the parsley and, cook, stirring often, until the vegetables are tender and lightly golden, about 10 minutes.
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8
Add the tomatoes, ham, okra, shrimp stock, bay leaves, thyme, Worcestershire, Tabasco, and salt.
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9
Reduce the heat to medium-low and simmer, covered, for 45 minutes.
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10
Add the shrimp and crabmeat and simmer until the shrimp turn pink, 8 to 10 minutes.
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11
Remove and discard the bay leaves and thyme.
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12
Garnish with the remaining 1/4 cup green onions and 1 tablespoon parsley.
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13
Serve the gumbo over rice and pass additional Tabasco at the table.
