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Ingredients

• 1-1/2 pounds  medium shrimp (41 to 50 or 51 to 60 per pound) or 2 pounds if using head-on shrimp
• 2 cups  chopped white onion (about 1 large onion; reserve the skin)
• 1 cup  chopped celery (about 2 medium stalks; reserve the trimmings)
• 1/4 cup  plus 6 tablespoons vegetable oil
• 1 pound  fresh or thawed frozen okra, sliced 1/4 inch thick (about 4 cups)
• 1/2 cup  all-purpose flour
• 1 cup  chopped green bell pepper (about 1 medium pepper)
• 1 cup  canned crushed tomatoes
• 1/2 pound  fresh or pasteurized lump crabmeat (about 1-1/2 cups), picked over for shells, or 4 to 6 gumbo crabs (about 1 pound total), thawed (see note)
• 1 tablespoon  dried thyme
• 1   bay leaf
• 2 teaspoons  kosher salt; more to taste
• 1 teaspoon  freshly ground black pepper; more to taste
• 1 cup  fresh shucked oysters (halved if large)
• 1/2 cup  thinly sliced scallions (about 8)
•   Louisiana-style hot sauce, to taste
• 1/4 cup  hot cooked white rice per serving

Description

If You Can, Buy Fresh Shrimp With The Shells And Heads Intact. If Not, Just The Shells Can Be Used To Make The Stock.

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