Cajun Shrimp And Oyster Gumbo

Ingredients:

• 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
  

Directions:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Remove from heat.
8. To serve: mound hot rice in soup plates and ladle gumbo over the top.