For the roux:
Melt the butter in a saucepan and whisk in the flour until smooth. This is a blonde roux. Set aside until needed.
For the gumbo:
In a large soup or stockpot, melt 5 tablespoons of butter. Add the chopped onion, celery and pepper, saute until softened. Add the garlic, okra and tomato and continue to sautee another 2-3 minutes. With a whisk, blend in the roux and seasonings. Continue to whisk as you add in the water. Bring to a boil, then reduce heat to a simmer, add the shrimp and crab. Let simmer 5 more minutes to bring all the flavors together. Serve hot over rice.
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