In a large stockpot or gumbo pot, heat the oil over medium heat, then stir in the flour. Cook until roux is your desired color - we find that a dark brownish color, almost the color of a Hershey bar, works best. You will need to stir the roux pretty frequently so that it doesn't burn, but if you park your cutting board next to the stove, you can get all your vegetables diced up while the roux cooks.
¼ cup vegetable or canola oil, 3 tablespoons all-purpose flour
While cooking the roux, you can also bake your okra in the oven - about 350°F for 30 minutes, stirring as needed. (This will help get rid of that slimy okra texture that so many people hate.)
2 ½ pounds okra
Add the okra, then the holy trinity (celery, onions, and green peppers) to the roux.
2 ½ pounds okra, 2 cups onion, ½ cup celery, ⅔ cup green bell pepper
Stir until the onions are translucent - about 3 minutes.
Next, add the garlic & green onions.
1 cup green onions, 2 - 3 cloves garlic
Then add the canned tomatoes with their juice, along with the bay leaves, Tabasco sauce, cayenne, thyme, kosher salt, black pepper, and Worcestershire sauce.
3 dried bay leaves, ¼ teaspoon dried thyme, 1 ½ tablespoons kosher salt, ½ teaspoon Tabasco Sauce, ¼ teaspoon cayenne pepper, ½ teaspoon black pepper, 1 tablespoon Worcestershire sauce, 2 14 - 16 oz can diced tomatoes with juice
Gradually stir in water or seafood stock and bring to a boil.
7 cups water
Cover and simmer for 30 minutes. Stirring as needed.
Finally, add the crab meat and raw shrimp and cook for 10 more minutes, covered.
2 ½ pounds raw shrimp, 1 pound claw crabmeat
Add the fresh parsley and remove from heat to serve.
2 tablespoons fresh parsley, chopped
Serve over rice with a splash of Tabasco sauce and ENJOY!
4 - 5 cups white or long grain rice, Tabasco Sauce