Shrimp And Oyster Gumbo

• 1/4 c. cooking oil
• 4 heaping Tbsp. flour
• 2 to 3 garlic pods, minced
• 2 large cans tomatoes
• 4 c. stock (fish or chicken)
• 2 lb. raw shrimp
• 1 Tbsp. seafood seasoning
• 2 bay leaves
• 2 pkg. okra (frozen or fresh)
• 1 to 2 pt. oysters
• 1 Tbsp. seafood file powder
• 4 to 5 medium onions, chopped

1. Make roux from cooking oil and flour, using more or less as needed.
2. Stir constantly until very brown.
3. Add onions and garlic and saute until onions are soft, but not browned.
4. Add tomatoes, fish or chicken broth or stock, and shrimp.
5. If broth is too thick, add water.
6. Put in bay leaves and simmer about 30 minutes.
7. Add seafood seasoning and simmer 45 minutes more.
8. Add okra, salt and pepper to taste.
9. Continue to simmer about 5 minutes.
10. Add oysters and continue to simmer about 10 more minutes or until edges of oysters curl.
11. Turn off heat and add seafood file powder before serving.
12. Serve over rice.
13. This amount makes 6 to 8 servings.

cooking oil, flour, garlic, tomatoes, stock, shrimp, seafood seasoning, bay leaves, okra, oysters, seafood file powder, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=865142 (may not work)