Ingredients

• 1/2 cup plus 3 tablespoons vegetable oil, divided
• 1 pound fresh okra, sliced
• 4 tablespoons butter
• 1 cup all-purpose flour
• 2 cups diced yellow onion
• 1 1/2 cups diced green bell pepper
• 1/2 cup diced celery
• 2 garlic cloves, minced
• 1 (14-ounce) can of diced tomatoes, undrained
• 4 cups shrimp or chicken stock
• 2 bay leaves
• 1 teaspoon salt
• 1 teaspoon Cajun or Creole seasoning
• 1 teaspoon hot sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground white pepper
• 1 pound lump crabmeat
• 2 tablespoons chopped fresh parsley
• 1 pound fresh medium shrimp, peeled and deveined
• 1 pint freshly shucked oysters with liquor

Directions

In a large nonstick skillet, heat 3 tablespoons of Vegetable oil over medium heat. Add okra and cook, stirring frequently for 25 to 30 minutes or until okra is lightly browned and no longer slimy.

Remove from heat and set aside.

While okra is cooking, make the roux.

Heat butter and remaining vegetable oil in a large Dutch oven or heavy pot until butter is melted.

Add flour and and cook and stir for 30 minutes, or until a dark brown color. Heat should be medium to medium-low. If the heat is too hot, the roux will burn and you will have to start over.

Add onion, bell pepper, and celery. Cook, stirring often for 8 minutes.

Add garlic and cook for 2 minutes.

Add tomatoes, stock, bay leaves, salt, Creole seasoning, hot sauce, thyme, white pepper and okra. Bring to a boil and reduce heat to maintain a simmer. Simmer for 45 minutes uncovered.

Add crab meat and parsley and simmer for 3 minutes.

Add shrimp and cook for 2 minutes or until they are mostly pink.

Add oysters and cook just until their edges start to curl, about 2 to 3 minutes.

Serve with rice.

Notes

Instead of using fresh okra, you can use frozen okra that has been thawed.