Sauté meat in a large Dutch oven until browned. Stir in onion, green pepper, celery, and parsley; cook until vegetables are tender. Add tomatoes and water; mix well, and bring to a boil. Reduce heat; cover and simmer 1 1/2 hours or until meat is tender.
Add okra, bay leaf, and seasonings to Dutch oven, stirring well. Simmer, uncovered, an additional 1 1/2 hours or until okra is tender and gumbo has thickened, stirring occasionally. Remove and discard bay leaf.
Ladle gumbo over hot cooked rice in individual serving bowls.