3 tablespoons oil 1/4 cup flour 1/2 cup chopped onion 1 teaspoon minced garlic 3/4 cup chopped green bell pepper 1/4 cup chopped parsley 1/4 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon cayenne pepper 1/4 teaspoon hot pepper sauce 1 can (16 ounce size) tomatoes with juices 1 package (10 ounce size) frozen okra, thaw, cut across 1 pound medium shrimp, clean, devein (reserve shells) 1 pint shucked oysters 3 cups hot cooked rice ***Soup Stock*** 2 quarts water 2 slices lemon 2 dried red chilies 1/4 teaspoon salt 1 bay leaf 1/2 teaspoon dried thyme shrimp shells oyster liquor
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.
For Stock: In a large stock pot, combine water, slices of lemon, dried red chilies, salt, bay leaf, 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.