2 tablespoons finely minced parsley
1 tablespoon finely minced garlic
2 cups chopped onion
1 cup chopped green pepper
1/2 cup thinly scallion tops
1 1/2 cups coarsely chopped tomatoes (fresh or canned)
2 smoked sausages or kielbasa (about 1 pound)
2 pounds whole fresh shrimp, peeled and deveined
2 pounds okra, sliced 1/2 inch thick (fresh or frozen)
3/4 cup vegetable oil
3/4 cup flour
2 1/2 quarts cold water
4 teaspoons fresh lemon juice
10 whole allspice
3 whole bay leaves
1 1/2 teaspoons dried thyme
3 teaspoons salt
1 1/2 teaspoons black pepper
1/4 teaspoon cayenne
1/2 pound crab meat
Heat oil in a heavy 7-8 quart pot over medium heat.
Gradually add flour to oil, stirring constantly with wooden spoon. Cook over low heat, stirring until the roux is medium brown; 20-30 minutes.
Add onion, pepper, scallions, parsley and garlic. Continue cooking for for 10 more minutes, stirring.
Add the tomatoes and sausage and mix thoroughly.
Add 2 quarts of the water, the okra and seasonings. Bring to a boil, then lower the heat and simmer for an hour while stirring occasionally.
At the end, add the remaining water, bring to a boil, and add the shrimp and crab meat, and cook until shrimp is pink, about 10 minutes.
Let sit for about 15 minutes before serving.
Ladle over mounds of boiled rice in deep soup bowls.