1 (14 ounce) can whole tomatoes, in juice, drained and chopped
1lb cut okra, frozen, not thawed
1⁄2cupflat leaf parsley, chopped
1 1⁄2lbsmedium shrimp, in shell, peeled and deveined
2dozen shucked oysters, with their liquor, oysters picked over for shell fragments
1⁄2lblump crabmeat, picked over
Serving Size: 1 (769) g
Servings Per Recipe:8
Calories from Fat 304 g51 %
Total Fat 33.8 g52 %
Saturated Fat 7.6 g38 %
Cholesterol 226.1 mg 75 %
Sodium 1459.1 mg 60 %
Total Carbohydrate27.4 g 9 %
Dietary Fiber 3.8 g15 %
Sugars 3.5 g13 %
Protein 45.5 g 91 %
Cook bacon in a 10-inch heavy skillet (preferably cast-iron) over medium heat until browned but not crisp. Transfer bacon to a bowl with a slotted spoon and transfer rendered fat to a heatproof liquid measure, then add enough oil to fat to bring total to 3/4 cup.
Stir together fat and flour in skillet with a wooden spoon, then cook roux over medium-low heat, stirring constantly, until well browned (a shade darker than peanut butter), about 20 minutes.
Add celery, bell pepper, onion, and garlic and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Transfer to a 6 to 7-quart pot.
Stir in stock,tomatoes, okra, thyme, bay leaf, cayeen, and 2 teaspoons salt and briskly simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes.
Add parsley, scallions, shrimp, and oysters with their liquor and cook, stirring, until seafood is just cooked through, about 5 minutes.
Stir in crabmeat and bacon and simmer until heated through, about 1 minute. Season with salt, Discard bay leaf.