Light grill and set for medium high two zone heat while prepping your veggies.
In a dutch oven over medium high heat, add olive oil. Allow oil to come to a shimmer before whisking in flour and cooking for 90 seconds until slightly browned.
Add onion, garlic, red pepper, and celery to a dutch oven and cook down for 5-7 minutes. Stir often with a wooden scrapper to ensure getting the browned bits off the bottom of the pan.
Add in seafood stock, Creole seasoning, fish sauce, diced tomato, bay leaves, and fresh thyme. Cover, reduce heat to low and cook for 10 minutes.
While soup is simmering, place corn (still in husk) on grill using indirect heat and put lid on grill.
Add potatoes to soup, cover and let simmer for 15 minutes.
While potatoes are cooking in the soup, and being careful not to burn yourself, peel the husks back on the corn and grill over direct heat turning often to get an overall char on the corn. Cut corn off cob and set aside.
Add shrimp, sausage, okra, and charred corn to soup. Cover, return heat to medium and let cook for 10 minutes.
Serve with toasted baguette.
Spicy Low Country Boil https://www.grillseeker.com/spicy-low-country-boil/