In a heavy-bottomed stock pot or Dutch oven, combine oil and flour over medium heat. Cook, stirring frequently until roux is the color of milk chocolate, about 30 - 45 minutes, depending on your stove.

Add diced onions, stir to combine. Cover, lower heat to medium low and cook 20 minutes.

Next, add celery, bell pepper, garlic, okra, tomato and bay leaves. Season with salt, pepper and cayenne, or my homemade Cajun seasoning. Stir to combine, cover and cook and additional 20 minutes.

Uncover pot, add half of the stock and scrape up any brown bits on the bottom of the pot (this is deglazing). Cover and simmer for 20 minutes.

Finally, add remaining stock and thawed langostino tails. Simmer for 5 minutes, just to warm the langostino through. Serve over rice.