Method

1. Dice the onion and the green and red bell peppers. Set aside.
2. Trim the stems from the okra pods, then cut the pods crosswise into slices 1/2 inch thick.
3. In a large, heavy soup pot over medium heat, warm 2 Tbs. of the canola oil.
4. Add the okra and sauté, stirring occasionally, until golden brown and softened, about 15 minutes.
5. Transfer to a bowl and set aside. In the same pot over medium heat, warm the remaining 6 Tbs. oil for 2 minutes.
6. Whisk in the flour until incorporated.
7. Cook the mixture, or roux, stirring constantly with a wooden spoon, until dark brown, about 4 minutes.
8. Do not let the roux turn black. Add the onion and bell peppers and cook, stirring occasionally, until softened, 8 to 10 minutes.
9. Add the garlic and cook for 1 minute more. Add the reserved okra, the tomatoes with their juices, stock, bay leaves, Creole seasoning, salt and pepper.
10. Increase the heat to medium-high and bring to a boil.
11. Reduce the heat to medium-low and simmer for 30 minutes to blend the flavors.Stir in the sausage, shrimp and crabmeat and cook until the sausage is heated through and the shrimp are pink, 3 minutes more.
12. Sprinkle in the filé powder and stir for 30 seconds.
13. Remove from the heat and discard the bay leaves.
14. To serve, spoon cauliflower rice (recipe in book) into warmed bowls, ladle the gumbo on top and garnish with the parsley.