INGREDIENTS:

• 2/3 cup vegetable or mild olive oil
• 1 cup all-purpose flour
• 1 medium onion, chopped
• 2 small green bell peppers, chopped
• 3 large garlic cloves, chopped
• 2 14.5 ounce cans diced tomatoes, including juice
• 5 cups canned chicken broth and/or water
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• 1 ½ teaspoons cayenne pepper, or to taste
• ½ pound fresh or frozen okra, sliced
• ½ pint shucked oysters (8 ounces), including their liquor
• 1 pound peeled medium shrimp
• ½ pound claw, backfin, or lump crabmeat
• ½ cup chopped fresh parsley

DIRECTIONS:

1. In a large heavy-Bottomed pot over medium-high heat, combine the oil and flour and cook, stirring constantly, until mixture begins to brown and smells like popcorn.  Reduce heat to medium and continue cooking and stirring until roux is the color of milk chocolate, for a total cooking time of 20 to 30 minutes.

2. Stir in onion, green pepper, and garlic and add tomatoes, broth, thyme, basil, bay leaf, black pepper, and cayenne.  Simmer for 20 minutes, stirring occasionally.

3. Add okra and bring to a boil.  Add oysters and shrimp, and simmer for 3 minutes.  Add crab and simmer for 1 minute more.  Serve in bowls, sprinkled with parsley.

SERVES 6 TO 8