SEAFOOD GUMBO
2oz. butter; 1/3c. flour; 1 small onion chopped; 2 stalks celery chopped; 1/2 green bell pepper, seeded and chopped; 2 slices bacon, chopped; 6c. fish stock; 3 cloves garlic, peeled and chopped; 1tbsp. tomato paste; 2 bay leaves; 1/2tsp. thyme; 1/4tsp. oregano; 18 oysters shucked, with their own juice reserved; 1 1/2c. okra, sliced; 2 medium shrimp, peeled and deveined; 1/2lb. smoked or Andouille sausage, sliced; 1/2lb. crabmeat, cleaned; 1tbsp. file' cumbgo; salt; black pepper; tabasco; white rice
In a heavy saucepan, melt the butter over moderate heat. Stir in the flour and cook, stirring continually, for 8 minutes or until the mixture becomes medium brown, being careful that it does not burn; remove from heat.
Stir in onion, celery, bell pepper, and bacon. Return the pan to moderate heat and cook, stirring occasionally for about 5 minutes or until lightly browned.
Stir in the fish stock, garlic, tomato paste, bay leaves, thyme, and oregano; bring the mixture to a boil. Reduce heat to low and simmer for 20 minutes, uncovered.
Stir in oysters, okra, and tomato. Allow the soup to return to the boil and simmer for 3 minutes. Stir in the shrimp and the sausage and cook for 5 minutes. Stir in the crabmeat and cook for 2 minutes more.
In a small bowl combine file' gumbo (a thickening agent) and 1/2 cup of the cold water, stir it into the soup, return the soup to a simmer, and season with salt, pepper and tabasco to taste.
