Shrimp and Oyster Gumbo1/2 cup vegetable oil 2 tablespoons all-purpose flour 4 to 5 medium onions, chopped 2 to 3 cloves garlic, minced 2 (16 ounce) cans tomatoes 4 cups fish or chicken stock 2 pounds raw shrimp, peeled and deveined 2 bay leaves 1 tablespoon seafood seasoning 2 (10 ounce) packages frozen okra Salt and pepper, to taste 1 to 2 pints oysters, undrained 1 tablespoon gumbo file Cooked rice Heat oil in a heavy saucepan or Dutch oven over medium heat; add flour very slowly, stirring constantly with a wooden spoon until flour is very brown. Add onion and garlic; cook until onion is soft but not brown. Add tomatoes, fish stock, shrimp and bay leaves; simmer for 30 minutes, stirring frequently. Add seafood seasonings; simmer for 45 minutes. Add okra, salt and pepper; continue to simmer for 5 minutes. Add oysters and simmer 10 minutes or until edges of oysters curl. Just before serving, stir in gumbo file. Serve over rice. |