Serves 10
1 ½ cups vegetable oil
1 ½ cups all-purpose flour
4 cups chopped onion
1 cup chopped green bell pepper
½ cup chopped scallion
½ cup chopped fresh parsley
2 teaspoons minced garlic
1 16-ounce can tomatoes, with juice
1 8-inch piece Polish or Andouille sausage, sliced
4 thin smoked pork chops, cubed
1/8 teaspoon each ground allspice, cloves, mace, coriander and cardamom
3 teaspoons freshly ground black pepper
2 tablespoons salt
1 teaspoon cayenne pepper
Juice of 2 lemons
1 gallon water
4 pounds fresh okra, sliced
2 pounds peeled and deveined shrimp
½ pound crabmeat

Cook vegetable oil and all-purpose flour together in a heavy cast-iron skillet. Transfer to a 2-gallon pot and add everything but the seafood. Simmer for one hour then add the seafood. Serve over rice.