Cajun Shrimp And Oyster Gumbo

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.

Strain and discard seasonings and shrimp shells.