|Okra||1⁄2 Pound, thinly sliced|
|Onion||1 Large, thinly sliced|
|Green bell pepper||1 , seeded and sliced|
|Celery stalks||2 , sliced|
|Garlic||2 Clove (10 gm), crushed|
|Olive oil||2 Tablespoon|
|All purpose flour||2 Tablespoon|
|Water||3 Cup (48 tbs)|
|Dried thyme||1 Teaspoon|
|Canned diced tomatoes||1⁄2 Cup (8 tbs), drained|
|Large shrimp||1⁄2 Pound, peeled, deveined|
|Lump crabmeat||1⁄2 Pound, picked over|
|Freshly ground pepper||To Taste|
1. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the okra, onion, bell pepper, celery, and garlic. Cook until softened, 5 minutes.Transfer the vegetables to a bowl and set aside.
2. To make the roux, add the oil to the skillet and then the flour; stir until well-blended. Cook, stirring, until the flour is a rich brown color but not black, about 10 minutes.
3. Add the water in a thin stream, stirring continuously to remove any lumps, and bring to a simmer. Stir in the bay leaves, thyme, and cayenne; then add the tomatoes. Return the vegetables to the pan and simmer 5 minutes. Add the shrimp and crabmeat and simmer just until the shrimp are opaque in the center, 2-3 minutes. Discard the bay leaves. Season with the salt and pepper.