1 1/2 pounds fresh okra
6 tablespoons oil — divided
1 tablespoon vinegar
4 tablespoons flour
2 cups onion — chopped
2 stalks celery — chopped
1/2 cup bell pepper — chopped
1/2 cup lean ham — diced
6 cloves garlic — minced
16 ounces tomatoes — chopped
2 quarts seafood stock — or water
2 bay leaves
1/2 teaspoon thyme — crushed
1/2 teaspoon cayenne pepper
1 tablespoon Worcestershire sauce
1 teaspoon liquid Crab boil — optional
2 pounds shrimp
1 pint oysters — with liquid
1/2 cup parsley — chopped
1/2 cup green onions — chopped
zest of 1 lemon
salt and pepper — to taste

Wash and dry okra, remove stems, and slice in one-inch rounds.
(It is possible to use frozen okra. If do, however, do not thaw and do
not wash.) Heat two tablespoons oil in heavy saucepan other than black
iron. Saute’ okra in oil and vinegar, stirring often until ropiness is
gone.

In another pot make a dark roux with four tablespoons each of oil
and flour. Add onion, celery and bell pepper. Saute until limp. Add
diced ham, garlic and tomatoes. Cook 10 minutes, stirring often. Add
okra, stock, and seasonings. Cook 30 minutes.

Peel and devein shrimp, saving shells to boil for stock. Add shrimp
and oysters to the soup. Return to a boil and cook for five minutes.
Add parsley, green onions, lemon zest, and salt and pepper to taste.
Serve over hot rice.