Meal Type: Dinner

Prep Time: 25 min.

Cooking Time: 1 hours and 35 min.

Cook Method: Stove

Difficulty: Hard

Cuisine: Cajun & Creole

     Serving Size: 6 1.5 3 6 12 24 - Change

An exotic seafoood delight. A little tricky to make but the results are worth it!!

1. To make roux: Combine flour and oil in a large heavy pan or Dutch oven.

2. Cook and stir over medium high heat until roux turns a dark, rich red brown color but is not scorched, 15 to 20 minutes.

3. Stir in onion and garlic; cook and stir until soft.

4. Add green pepper, parsley,salt,thyme,cayenne pepper and pepper sauce.

5. Cook and stir 5 minutes longer. Gradually,whisk in about 2 cups warm stock and tomatoes.

6. Return to a boil and simmer 20 minutes, stirring occasionally.

7. Add okra; simmer just until okra is tender, about 5 minutes.

8. Add shrimp and oysters. Simmer just until edges of oysters curl and shrimp is pink and opaque, 5 to 8 minutes.

9. Do not overcook seafood. Remove from heat. To serve, mound hot rice in soup plates and ladle gumbo over the top.

10. 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.

11. Bring to a boil. Cook at a low boil, uncovered, until mixture is reduced to about 3 cups, about 25 to 30 minutes.

12. Strain and discard seasonings and shrimp shells.

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Dietary Notes:

This Cajun Shrimp & Oyster Gumbo recipe is high in Vitamin A with 23% of your daily recommended intake per serving. This Cajun Shrimp & Oyster Gumbo recipe is high in Vitamin C with 122% of your daily recommended intake per serving.

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