In a large pot or Dutch oven, heat 2 tablespoons vegetable oil over medium heat. Sprinkle in 1/2 cup all-purpose flour and stir constantly until the mixture turns a deep brown, about 20 minutes.

Add 1 large diced onion, 1 diced green bell pepper, and 2 diced celery stalks. Cook for 5 minutes, stirring occasionally, until softened.

Stir in 4 cloves minced garlic, 1 teaspoon dried thyme, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute until fragrant.

Gradually pour in 6 cups seafood stock, stirring well to combine and prevent lumps.

Bring to a gentle simmer over medium-high heat. Reduce heat to low and cook for 30 minutes, stirring occasionally.

Fold in 1 pound shrimp, 1 pound crab meat, and 1 cup sliced okra (if using). Cook for 10 minutes until shrimp are pink and cooked through.

Taste and adjust seasoning with salt and pepper as needed.

Serve the gumbo over 2 cups cooked rice and garnish with chopped parsley.