Ingredients:
  • 1/2 cup oil
  • 3/4 cup flour
  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 3 ribs celery, chopped
  • 4 cloves garlic, minced
  • 1 pound okra, trimmed and sliced
  • 1 gallon shrimp stock
  • 1 teaspoon thyme
  • Salt, freshly ground black pepper and cayenne pepper to taste
  • 3 pounds medium shrimp, peeled and deveined
  • 2 pounds fresh lump crabmeat, picked over
  • 6 cups cooked Louisiana long-grain white rice
Directions: 

Heat the oil in a large heavy pot and add the flour. Cook the roux, stirring constantly, to a light b...
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