First step's making your roux -- this is key.  Heat oil in a large soup pot over medium-high.  Stir in flour.  Keep stirring occasionally, for 15 minutes or so until the mixture turns the color of an old penny.  Do not saunter off. You risk roux burn.  When this happens, there's no way back but to start over.  You don't want this to happen to you.

From here on in, things ease up.  Add the onions, celery, garlic, carrots and green pepper to the roux, stirring well so the vegetables are coated.  Reduce heat to medium and allow vegetables to cook until softened, about 10 minutes.  If you're sausaging, add it now, and let it brown.

Meanwhile, rinse okra well and blot dry.  Slice into bite-sized bits and squeeze lemon juice over them.  Then add the okra to the soup pot.  Stir in well, then add vegetable stock, parsley and spices. Bring to boil, then cover. Reduce heat to low and simmer for an hour and a half.

At this point, if you're me, you add chopped collards.  If you're Shirley or indeed most other people, this is the point where you add duck or seafood.  Cook another 10 minutes and you're good to go.