1-1/2 lb. medium shrimp (41 to 50 or 51 to 60 per lb.) or 2 lb. 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 Tbs. vegetable oil
1 lb. 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 lb. fresh or pasteurized lump crabmeat (about 1-1/2 cups), picked over for shells, or 4 to 6 gumbo crabs (about 1 lb. total), thawed (see note at right)
1 Tbs. dried thyme
1 bay leaf
2 tsp. kosher salt; more to taste
1 tsp. 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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