Title: Cajun shrimp & oyster gumbo
 Categories: Main dish, Seafood
      Yield: 6 Servings
 
      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
 
    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.
    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.