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Begin by heating the vegetable oil in a large pot over medium heat.
Once the oil is hot, add the flour and whisk to combine. Cook for 3-4 minutes, stirring constantly, until the mixture is golden brown.
Add the onion, bell pepper, celery, and garlic and cook for 5 minutes, stirring occasionally, until the vegetables are softened.
Next, add the thyme, cayenne pepper, paprika, oregano, and black pepper and stir to combine.
Pour in the chicken broth and diced tomatoes and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes.
After 15 minutes, add the okra and simmer for an additional 10 minutes.
Finally, add the shrimp and crawfish and simmer for 5 minutes until the shrimp is cooked through.
Stir in the parsley, remove from the heat, and serve over cooked white rice.