1 cup canola oil
1 cup flour
2 large onions, diced
6 jumbo blue crabs, quartered
1 pound andouille sausage links, sliced thick
1 celery stalk, diced
1 green bell pepper, seeded and diced
2 garlic cloves, minced
1 cup fresh okra, sliced
1 sprig fresh thyme
3 quarts shellfish stock
2 bay leaves
1 pound medium Louisiana or wild American shrimp
1 cup shucked oysters
1 cup lump crabmeat
1 cup green onion, minced
Freshly ground black pepper
4–6 cups cooked Louisiana white rice
Make a roux by heating oil in a large cast-iron or heavy-bottomed pot over high heat and whisking flour into hot oil. Reduce heat to moderate and continue whisking until the roux takes on a brown color, about 15 minutes. Add onions, stirring them into the roux with a wooden spoon. Reduce heat to medium-low and continue stirring until the roux is dark brown—about 10 minutes.
Add blue crabs and sausage and stir for a minute before adding celery, bell peppers, garlic, and okra. Increase heat to medium and cook, stirring, for about three minutes. Add thyme, shellfish stock, and bay leaves. Bring the mixture to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 45 minutes. Stir occasionally, and skim off any fat from the surface.
Add shrimp, oysters, crabmeat, and green onion and cook 15 minutes. Season with salt and pepper, Creole spices, Worcestershire, and Tabasco. Serve with rice.