Seafood and Fried Okra Gumbo

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3 1/2 quarts fish stock

2 ounces chopped garlic

5 bay leaves

5 sprigs fresh thyme

2 cups dark brown roux, recipe follows

1/2 cup file powder, dissolved in water

1/4 cup vegetable oil

1 large onion, diced

1/2 bunch celery, diced

2 green bell peppers, diced

2 Creole tomatoes, seeded and diced

3/4 pound crawfish tails

1 pound medium shrimp

3/4 pound backfin crabmeat

Salt and pepper

Cayenne pepper

Fried Okra, recipe follows

Roux:

1 cup margarine, melted

1 cup all-purpose flour

Fried Okra:

Vegetable oil, for frying

3 eggs

1 cup water

1 cup all-purpose flour, seasoned with salt and pepper

2 cups Cajun corn flour

2 cups okra, chopped