In a medium saucepan, heat the stock and keep warm.
In a large pot over medium heat, add the oil and onions and saute, stirring frequently, until the onions are soft and golden brown, 15 to 20 minutes. Add a little hot stock if needed to avoid burning and to keep the onions soft.
Add the salted pork and ham and cook for 10 minutes. Add the garlic, celery, bell pepper and 1 cup stock and simmer for 15 to 20 minutes. Add the mild and hot smoked sausages and simmer for 10 minutes. Add the remaining stock and the Slow Cooker Smothered Okra and cook until thickened slightly, 15 minutes. Stir in the shrimp, parsley and green onions and add salt and red pepper to taste. Cook another 5 to 8 minutes, then turn off the heat and stir in the crab.
Slow Cooker Smothered Okra:
Combine the okra and oil in a slow cooker and stir well. Cover and cook on high until tender, 3 to 4 hours. Stores well in ziptop bags in the freezer.
Recipe courtesy of Alzina Toups, Alzina's Restaurant, Galliano, LA