Louisiana Fried Okra Seafood Gumbo

1 cup + 1 Tbsp peanut oil
5 cups fresh okra, sliced
1 Tbsp unsalted butter
2 Tbsp flour
1 1/2 cups finely diced celery
3 cups finely diced white onions
1 cup finely diced green bell pepper
1/2 cup chopped green onions, including green tops
2 garlic cloves, minced
4 cups chopped tomatoes, fresh or canned
1/2 Tbsp Worcestershire sauce
2 quarts homemade shrimp stock (or stock you have on hand)
2 cups water
1 bay leaf
1 tsp cumin
3 lbs medium size shrimp, cleaned
8 oz crab meat
cooked white rice for serving

In a large, heavy skillet over high heat, heat 1 cup peanut oil until hot.
Add the okra and fry hot until they start to crisp and the stringy texture disappears; remove to a bowl, salt well, and set aside.
In a large heavy pot or Dutch oven over medium heat, make the roux - melt the butter, stir in the remaining 1 Tbsp peanut oil, sprinkle in the flour and whisk to blend. Stir constantly over medium heat and when the color turns to the shade of a nut (medium brown) remove pot, but continue stirring until the roux has cooled slightly.
Put the pot with the roux back on a burner, turn the burner on medium-high, and add the celery, onions, and green pepper, stirring constantly to cook until veggies soften slightly.
Add 1 tsp salt; stir.
Add in the green onions and garlic, reduce heat to medium and cook about 3 to 5 more minutes or until the veggies are soft; stir well with a wooden spoon while it cooks so you scrape up the browned bits from the bottom.
Add the chopped tomatoes, sprinkle in about 1 teaspoon of salt, stir, and continue cooking over medium heat until sauce thickens, stirring frequently; about 5 minutes.
Add the Worcestershire sauce, stock, water, bay leaf, and cumin; stir, taste, and add more salt as needed.
Bring mixture to a simmer, turn heat down to low, cover and cook for about 1 hour, stirring occasionally.
Uncover pot and add fried okra, shrimp, and crab meat, stir to combine. 
Set cover back on pot and let gumbo simmer over very low heat for about 7 to 10 minutes or until shrimp is cooked completely.
Stir, taste, and add more salt if needed.
Serve in bowls with a scoop of rice on top.