this was the first time i did not use a roux and i promise you, it wasn't slimy in the least. i was skeptical, but i called my mom, who makes seafood without a roux and did what she told me and it was just awesome. no slime at all...
olive oil in the hot pan, added 1 pound of frozen okra and stirred and chopped it until it wasn't slimy anymore and almost "disappeared". this took about 25-30 minutes. i had to add olive oil in the process, but never really measured how much i used. next, i added two stalks of diced celery and let that cook for about five minutes. then i added two chopped medium onions and a can of fire roasted diced tomatoes and let that simmer 10-15 minutes. then i added 80 ounces of seafood stock, a teaspoon of gumbo file', paul p's seafood magic, salt, 3 bay leafs and let that simmer a half hour. then i added a pound of crab (claw meat) and let that cook for about 10 minutes. then i added 2 lbs of peeled clean shrimp (that was the peeled clean weight) and i let that simmer until the shrimp were done and then i covered the pot for an hour on no heat.