Heat oil in a large pot over medium-high heat and stir in flour. Stirring constantly, cook until golden brown. Stir in onion, bell pepper, celery and garlic and cook until tender, stirring often, about 5 minutes. Add water, tomatoes (with liquid), basil, oregano and sage and bring to a boil. When boiling, immediately lower heat to a strong, but not rolling simmer.
While mixture comes to a boil, heat a large skillet over medium-high heat. Add olive oil and when hot, but not smoking, saute okra until tender-crisp, about 4 minutes. Add to gumbo and simmer for 1 hour.
Add shrimp and crabmeat to pot. Cook until shrimp are pink, about 10 minutes. Season with salt and pepper and serve warm.
Contributor: pat ciesla
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