Granny's Oyster Shrimp Gumbo
1/2 cup oil
3/4 cup flour
2 cups chopped onions
2 cups chopped green bell pepper
1 cup chopped celery
2 cloves garlic, minced
1 gallon fish stock or shrimp stock
2 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne pepper, or to taste
2 bay leaves
1/2 cup chopped fresh parsley
1 pound medium shrimp, peeled and deveined
3 pints fresh oysters, with their liquor
Filé powder to taste
6 cups cooked long-grain white rice
Heat the oil in a large pot, add the flour, and cook the roux, stirring
constantly, until it is a deep reddish-brown. Add the onion, bell pepper, celery
and garlic. Cook, stirring constantly, until vegetables are tender.
Add stock, seasonings and parsley. Bring to a boil, then lower heat and simmer
for 30 minutes over low heat.
Add the shrimp, oysteres and oyster liquor. Cook for 5 more minutes, just until
the shrimp turn pink.
Place 1/2 cup cooked rice in a shallow bowl, and ladle gumbo over and around it.
Sprinkle filé on each serving to taste.
YIELD: 12 servings.