2 c Stock (recipe below)
3 tb Oil
1/4 c Flour
1/2 c Chopped onion
1 ts Minced garlic
3/4 c Chopped green bell pepper
1/4 c Chopped parsley
1/4 ts Salt
1/2 ts Dried thyme
1/4 ts Cayenne pepper
1/4 ts Hot pepper sauce
16 oz Can tomatoes with juices
10 oz Frozen okra, thaw, cut across
1 lb Medium shrimp, clean, devein
1 pt Shucked oysters
3 c Hot cooked rice
Stock: In a large stock pot, combine 2 quarts water, 2 slices lemon,
2 dried red chilies, 1/4 teaspoon salt, 1 bay leaf, 1/2 teaspoon dried
thyme, shrimp shells and oyster liquor.
Bring to a boil. Cook at a low boil, uncovered until mixture is reduced to about 3 cups, about 25 to 30 minutes. Strain and discard seasonings and shrimp shells.
To make roux: Combine flour and oil in a large heavy pan or Dutch oven. Cook and stir over medium high heat until roux turns a dark, rich red brown color but is not scorched, 15 to 20 minutes.
Stir in onion and garlic; cook and stir until soft. Add green pepper, parsley, salt, thyme, cayenne pepper and pepper sauce. Cook and stir 5 minutes longer.
Gradually, whisk in about 2 cups warm stock and tomatoes. Return to a boil and simmer 20 minutes, stirring occasionally. Add okra; simmer just until okra is tender, about 5 minutes.
Add shrimp and oysters. Simmer just until edges of oysters curl and shrimp is pink and opaque,5 to 8 minutes. Do not overcook seafood. Remove from heat.
To serve: mound hot rice in soup plates and ladle gumbo over the top.
Yield: 6 Servings