Heat a large cast-iron, deep pan (or a large pot) over medium heat. Add 3 oz sliced sausage and cook for 2 minutes. Remove the cooked sausage from the pan and set aside.
In the same pan, add 1 tbsp olive oil, 6 oz peeled shrimp, 2 tsp minced garlic, 1/4 tsp dried thyme, 1/4 tsp dried basil, and cook until the shrimp just begins to turn red. Add 3 oz drained crab, 2 tbsp white wine, and stir until the wine evaporates. Remove from the pan and set aside.
In the same pan, melt 1 1/2 tbsp butter over medium heat. Add 1/4 cup all-purpose flour and stir quickly, making sure there are no lumps. Keep stirring until the mixture turns to a light brown.
Add 2 oz onion, 2 oz bell pepper, 1 oz celery, and stir for 1 minute to get it softened.
Pour in 3 cups broth, and season it with 1/4 tsp salt, 1/4 tsp black pepper, 2 bay leaves, 1/4 tsp Cajun seasoning, 1/4 tsp cayenne, 1 tsp paprika, 1/2 tsp chili powder, and 1 tbsp of coriander. Turn the heat on high, and when it’s bubbling, reduce the heat to low and simmer (uncovered) for 20 minutes.
Add cooked sausages, seafood, and 5 oz chopped okra in. Simmer for another 15 minutes.
Serve with cooked rice and garnish with the remaining scallion and coriander.