8 tbsp. butter
1/2 tsp. thyme
Herb bouquet (6 sprigs parsley and a lg. bay leaf)
2 (10 oz.) pkg. frozen okra, sliced
2 tsp. salt
2 tbsp. flour
Fresh ground pepper
1/2 c. finesly
1/2 c. finely chopped onion
1 lg. sm. raw shrimp, shelled and deveined
1/2 c. finely chopped green peppers
1/2 lb. lump crab meat
1/2 tsp. finely chopped garlic
16 oysters, shucked
4 c. chicken stock
2 tsp. lemon juice
2 c. coarsely chopped tomatoes
1/4 tsp. Tabasco
2 c. hot rice

In a 10-12 inch skillet, melt 4 tablespoons of butter over medium heat. Add okra, stirring constantly, cook until the white threads of the vegetables produces disappear. Over medium heat, melt the remaining 4 tablespoons butter in a heavy 2-3 quart soup pan. When foam subsides add onion, green pepper, and garlic. Cook without browning for about 5 minutes. Stir in the flour.

When absorbed, cook 2-3 minutes longer, stirring constantly. Pour chicken stock and stir with a whisk to dissolve flour. Add okra, tomatoes, herb bouquet, thyme, salt, and black pepper. Bring to a boil. Turn heat to low, simmer partially covered for 1/2 hour. Drop in shrimp, simmer for 5 minutes. Add crab and oysters. Simmer 2-3 minutes longer until the oysters curl around the edges. Season with the lemon juice and Tabasco. To serve, ladle over hot rice.