Best Ever Seafood Gumbo

• 1 pound fresh lump crabmeat
• 3 pounds medium-size raw shrimp (with heads)
• Pinch of kosher salt
• 6 tablespoons oil, divided
• 2 pounds frozen sliced okra, thawed*
• 1/2 teaspoon kosher salt
• 1 pound andouille sausage, thinly sliced
• 2 tablespoons all-purpose flour
• 2 cups finely chopped yellow onion
• 1 cup finely chopped celery
• 1 cup finely chopped green bell pepper
• 4 garlic cloves, minced
• 1 cup chopped green onions, divided
• 1 (6-oz.) can tomato paste
• 3 bay leaves
• 1 teaspoon finely chopped fresh thyme
• 2 teaspoons kosher salt
• 1 teaspoon hot sauce (such as Tabasco)
• 1/4 teaspoon ground red pepper
• 1/2 teaspoon ground black pepper
• 1 tablespoon Worcestershire sauce
• 1 (14.5-oz.) can whole tomatoes, drained and coarsely chopped, liquid reserved
• 1 pt. oysters (between 2 dozen and 3 dozen)
• 1/4 cup finely chopped fresh flat-leaf parsley
• Hot cooked long-grain rice

1. Pick crabmeat, removing any bits of shell.
2. Remove shrimp shells and heads. Cover and refrigerate shrimp, and place shells and heads in a large stockpot. Add 8 cups water and a generous pinch of salt, and bring mixture to a boil over high heat. Reduce heat to medium-low, and simmer, partially covered, 1 hour. Cool 30 minutes; pour stock through a fine wire-mesh strainer, and reserve for use in Step Discard shells and heads.
3. Heat 2 Tbsp. oil in a large heavy skillet over medium heat, and add okra. Sprinkle with 1/2 tsp. salt, and saute 10 minutes. Set aside okra, and wipe out skillet. Heat another tablespoon of oil in skillet over medium-high heat, and saute andouille about 8 minutes or until brown. Set aside.
4. Heat remaining 3 Tbsp. oil in a large heavy pot over high heat. Add flour, reduce heat to medium, and cook, stirring constantly, about 10 minutes or until roux is a medium-to-dark brown. Add yellow onions, celery, and bell pepper, and saute 4 to 5 minutes or until vegetables begin to soften. Add garlic and 1/2 cup green onions, and cook 3 more minutes. Stir in tomato paste and next 7 ingredients. Stir in tomatoes and 1/3 cup of their liquid; gradually stir in shrimp stock. Add reserved sausage and okra. Bring to a boil over high heat, and cover. Reduce heat to medium-low, and simmer 30 minutes.
5. Stir in shrimp and remaining green onions, and simmer 3 minutes. Stir in crabmeat, oysters, and parsley, and simmer 1 minute. Remove from heat. Taste and add salt, if desired. Serve over rice.
6. * Fresh okra may be substituted for frozen.

lump crabmeat, shrimp, kosher salt, oil, okra, kosher salt, sausage, flour, yellow onion, celery, green bell pepper, garlic, green onions, tomato paste, bay leaves, thyme, kosher salt, hot sauce, ground red pepper, ground black pepper, worcestershire sauce, tomatoes, oysters, parsley, rice

Taken from www.myrecipes.com/recipe/best-ever-seafood-gumbo (may not work)