1/2 pound bacon, chopped
3/4 cup vegetable oil
3/4 cup all-purpose flour
2 celery ribs, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
5 garlic cloves, finely chopped
2 1/2 quarts fish stock
(14-ounce) can whole tomatoes in juice,
drained and chopped
teaspoon chopped thyme
1 bay leaf
1 rounded teaspoon cayenne
1/2 cup chopped flat-leaf parsley
1/2 cup chopped scallions
1/2 pound medium shrimp
2 dozen shucked oysters
/2 pound lump crabmeat, picked over
Cook bacon in a 10-inch heavy skillet (preferably cast-iron) over medium heat until browned but not crisp & set aside.
Stir together oil and flour in skillet with a wooden spoon, then cook roux over medium-low heat, stirring constantly, until well browned (a shade darker than peanut butter), about 20 minutes.
Add celery, bell pepper, onion, and garlic and cook, stirring occasionally, until vegetables are tender, about 15 minutes. Transfer to a 6- to 7-quart pot.
Stir in stock, tomatoes, thyme, bay leaf, cayenne, and 2 teaspoons salt and briskly simmer, uncovered, stirring occasionally, until vegetables are very tender, about 30 minutes.
Add parsley, scallions, shrimp, and oysters with their liquor and cook, stirring, until seafood is just cooked through, about 5 minutes.
Stir in crabmeat and bacon and simmer until heated through, about 1 minute. Season with salt and serve with cooked rice.