Approximately 500g okra (de-stemmed and cut into thick slices)

Approximately 500g shrimp (shelled, de-headed, de-threaded and left the tails on)

Mussels in moderation, which can be omitted

Vegetable oil 1/2cup

Flour 1/2cup

Onion 1cup (diced)

Celery 1cup ( diced)

Pepper 1cup (diced)

Garlic 3cloves (minced)

1 can of whole tomatoes (chopped small)

Cayenne pepper 1teaspoon (paprika, chilly available if not)

Cayenne pepper 1/2teaspoon ( cayennepepper, or adjust to your taste)

Oregano 1teaspoon (oregano)

Thyme 1teaspoon (thyme)

Spice leaves 2 (bayleaves)

Salt

Pepper to taste

White rice Adequate

Spring onion

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Step 1

First, prepare all the ingredients

Step 2

Heat the vegetable oil over medium heat, add the flour, and cook, stirring and stirring, over medium-low heat, for about 10 minutes, until the color changes to a darker shade (some people say it takes 40 minutes or more, others say it takes only 5 minutes). Step 3

Add the onion, celery, and bell pepper and sauté over medium heat until the vegetables are tender, about a few minutes; add the garlic and sauté for about 1 minute to coat with flavor

Step 4

Add the okra and the garlic. Okra

Step 5

Stir-fry until okra is tender, about 10 minutes

Step 6

Add the strained, hot shrimp stock (directions at the end of this post, or reheat it ahead of time if you buy ready-to-use boxed shrimp stock), tomatoes, paprika, cayenne pepper, oregano, thyme, allspice, salt, and pepper, and cook over high heat until the water comes to a boil

Step 7

Reduce heat to medium-low, cover and cook for 1 to 3 hours (I cooked for just over an hour)

Step 8

Add the shrimp and mussels, and cook until shrimp are browned and cooked through

Step 9

Place on plate, serve with rice, and sprinkle with green onions or parsley