3 (14 1/2-ounce) cans whole tomatoes, undrained and chopped
1 (10-ounce) package frozen cut okra, thawed
1 bay leaf
2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon dried whole thyme
1/4 teaspoon chili powder
1/4 teaspoon pepper
1 pound lump crab meat, drained
Hot cooked rice
How to Make It
Sauté onion, celery, and garlic in butter in a large stock pot until tender. Add next 8 ingredients; bring to boil. Reduce heat; cover and simmer 1 hour. Stir in crab meat; cook over low heat until thoroughly heated. Remove and discard bay leaf.
Ladle gumbo over hot cooked rice in individual bowls and serve immediately.