In a large pot, heat the vegetable oil over medium heat.

Gradually whisk in the flour, stirring constantly until the mixture is a rich brown color, about 20 minutes.

Add the diced onion, bell pepper, and celery to the roux.

Stir in the minced garlic, thyme, cayenne pepper, and smoked paprika.

Slowly add the seafood stock while stirring to prevent lumps.

Add the fresh crab meat and sliced okra to the pot.

Throw in the bay leaves, salt, and pepper.

Let the gumbo simmer for about 30 minutes.

Stir in the chopped parsley and green onions just before serving.

Dish the gumbo into bowls and serve hot.