-
1
In a medium bowl, toss together the okra, vinegar, and salt.
-
2
Set aside for about 30 minutes.
-
3
Meanwhile, in a large pot, heat 2 tablespoons of the oil over medium heat.
-
4
Add the onion, celery, bell pepper, and garlic and saute until well wilted but not browned, about 6 minutes.
-
5
Stir in the bay leaf, thyme, oregano, cayenne, and tomatoes.
-
6
Add the broth, raise the heat to medium-high, and bring to a boil.
-
7
Decrease the heat to maintain a brisk simmer and cook for 30 minutes to blend the flavors.
-
8
While the broth simmers, heat the remaining 1 tablespoon oil in a large saute pan over medium-high heat.
-
9
Working in batches to avoid crowding, brown the sausage balls on all sides, 7 to 8 minutes per batch.
-
10
As each batch is finished, transfer the balls to the simmering broth mixture.
-
11
When all the balls have been added, rinse the okra and add it to the pot.
-
12
Continue simmering for 15 minutes.
-
13
Add the shrimp and the oysters and their liquor, cover the pot, and remove from the heat.
-
14
Let stand until the shrimp are barely pink and the oysters are slightly plump, about 5 minutes.
-
15
Serve right away, accompanied with the corn bread.
