In a large skillet (non-cast iron), heat 1/2 cup of the oil over medium heat. Add the okra and cook, stirring frequently, for 30 minutes, or until it is no longer ropy. Add the vinegar and cook, stirring, for another 10 minutes, until the okra takes on a brownish color and is reduced to about a quarter of its original volume. Transfer the okra to a medium bowl and set aside.In a large stockpot, bring the water to a boil over high heat.

Meanwhile, add the remaining 1/4 cup oil to the skillet and heat over medium-high heat. Add the ham and cook for about 10 minutes, or until it is lightly browned. With a slotted spoon, transfer the ham to the stockpot.

Add the onions, celery, garlic, and bell pepper to the skillet and cook, stirring constantly, for 10 minutes, until the vegetables are tender. Add the vegetables, okra, and tomatoes to the stockpot. Cover and simmer over medium heat for 1 hour, or until the vegetables are very tender.

Reduce the heat to very low, add the shrimp, and simmer very slowly for 10 minutes. Add the crabmeat and TABASCO^® Sauce and simmer for an additional 5 to 10 minutes, to blend flavors.

Serving Suggestion:Serve the gumbo in soup bowls with scoops of rice.