With the oil and flour, make a medium dark roux. Add the oil to a pot and heat it on medium/low heat. Whisk in flour, a little at a time and cook, whisking constantly, until the roux becomes smooth and thick. Continue to cook, constantly stirring with a wooden spoon and reaching all over bottom of pan, until roux darkens to the desired color. It should be a hazelnut brown color
Add the onion, pepper and celery and cook at a medium high heat for 5 minutes, stirring often.
Add the meat, okra, spices and broth/water, and bring to a boil.
Lower to a simmer so that it has a low rolling boil.
Cook for about 2 hours.
Serve with a couple spoonfuls of rice in each bowl.