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This recipe was uploaded by ladyale
In a large 6 quart stockpot heat oil over medium-high heat. Add the sausage,ham and saute for 5 minutes. Add the celery,onion,green pepper,okra and garlic, saute for 5 minutes or until soft. Stir in the flour,bay leaves,oregano,thyme and the black pepper and red pepper flakes.Cook stirring constantly until the flour has browned. Stir in the stock,rice and bring to a boil. Lower heat, cover and simmer for 15 minutes or until the rice is nearly tender. Discard the bay leaves. Stir in the shrimp, crawdad tails,tomatoes cover and cook 5 minutes longer or until the shrimp and crawdad turn pink.(Opaque) Serves 6 to 10 :thumbsup: