First, start making the roux. Heat the oil in a large, heavy skillet. Slowly add flour and whisk continually for 4 minutes until the roux turns dark red. Add the onions, bell peppers, and celery. Cook the vegetables until soft. Stir in the seasonings and cook for 2 minutes until well blended.

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Now in a large, heavy pot, bring the fish stock to a boil. Slowl add the roux. Stir until completely dissolved, add the shrimp, oysters, crabmeat. Return to a gentle boil and simmer until the stock has reduced to a stew like consistency.
To serve, ladle the gumbo over a bowlful of hot cooked rice and make sure each bowl gets plenty of seafood!

  • 1 lb – peeled shrimp
  • 24 – large oysters
  • 1 lb – crab meat
  • 2 cups – chopped onions
  • 1 cup – chopped bell peppers
  • 1 tsp – pepper
  • 1 tsp – cheyenne pepper
  • 1/2 tsp – thyme
  • 1/4 tsp – oregano
  • 5 cups – fish stock
  • 1 cup – chopped celery
  • 3/4 cup – vegetable oil
  • 3/4 cup – flour
  • 2 large – bay leaves
  • 2 tsp – salt

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