1 stick butter
1/2 cup all-purpose flour
2 cups sautéed okra 
1/2 cup diced yellow onion
1/3 cup diced celery
1 pint diced tomatoes and liquid
3 cups strong chicken broth
1 dried bay leaf
1 tablespoon dried thyme
1 tablespoon dried basil
3/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Cajun seasoning
2 teaspoons poultry seasoning 
1 tablespoon minced garlic
2 pounds chicken, boiled and shredded
1 pound sausage, browned
2 pounds cooked extra small shrimp, thawed
1 pound cooked crawfish tails, thawed

Melt butter in a large Dutch oven and whisk in flour over medium heat to make a roux. Continue to cook until dark brown (about the color of a dark penny). Sauté vegetables, including okra, in the roux for 8 to 10 minutes or until tender. Add broth, seasonings and meat. Simmer at least 1 hour, adding water if needed. Serve over rice.