First made a fish stock with bones/head. Usually I make shrimp stock with the shells, but I bought already peeled shrimp to make it easier.
Then cut up veggies. Green onion, bell pepper and parsley fresh from my garden.
Then the roux, but no pics cuz I gotta stir constantly (plus drinking too much). Usually I make a very dark roux but the last two times I had problems incorporating the stock with the roux (separated)so I went lighter this time and it worked out OK.
Put veggies into the lava roux and sweated about 8 min, then ladled the stock into the roux/veggie mix while stirring about a cup at a time until blended. Get to simmer and adjust seasonings and let roll 1.5 hrs. I also added the oyster liquor from a 1/2 gallon tub.
Controversial: I usually add a large can of whole tomatoes and smash them with my spoon. All I had was a can of 'crushed tomatoes' which is really just thick tomato sauce so not what I really wanted, but I used it anyway.
Added shrimp, 1/2 gal oysters and 1 lb. crab meat 20 min before serving. Over rice.
Never okra. I hate slime.