For the Roux
2 ½ cups flour
½ lb. butter
Combine flour and oil over medium heat, stirring constantly until brown. Add ingredients listed below and sauté for 3-4 minutes. Season with salt and pepper.

4 cups diced onion
1½ cups chopped green pepper
1 cup chopped green onion
1½ cups chopped celery
½ cup chopped garlic
¼ cup chopped parsley

After sautéing vegetables in roux, add the following:

16 ounces diced tomatoes
2 46-ounce cans chicken broth
1 pinch of cayenne
3 teaspoons thyme
2 teaspoons Paul Prudhommes Seafood Magic
2 teaspoons blackened seasoning
2 teaspoons lemon juice
2 bay leaves
2 tablespoons Worcestershire sauce
1 2½ lb. bag frozen okra
12 cups shucked oysters

Slowly add diced tomatoes, stir to incorporate, and slowly add chicken broth. Add next seven ingredients and simmer for 45 minutes. Add okra and simmer for another 15-20 minutes. Add oysters and cook for approximately 5 minutes.