Brown flour in drippings for roux. Sauté okra until lightly browned. Add to roux. Sauté other vegetables until transparent. Add to okra mixture.
Add tomatoes, sauce and seasonings to roux; simmer 3 hours. Add broth and seafood; cook 20 minutes longer. Just before serving add gumbo filé. Serve over hot rice.
Note: Chicken can be used instead of seafood.