Oyster Gumbo

Ingredients:

• 2 tablespoons vegetable oil

• 2 tablespoons all-purpose flour

• 1 large onion, diced

• 1 green bell pepper, diced

• 2 stalks celery, diced

• 3 cloves garlic, minced

• 1 bay leaf

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1/2 teaspoon paprika

• 1/4 teaspoon cayenne pepper

• 4 cups chicken or vegetable broth

• 1 can diced tomatoes (14.5 ounces)

• 2 cups sliced okra

• 1 pound fresh or frozen and thawed shrimp, peeled and deveined

• 1 pint shucked oysters, drained

• 2 tablespoons chopped fresh parsley

• Salt and pepper, to taste

• Cooked white rice, for serving

Instructions:

1. In a large pot or Dutch oven, heat the vegetable oil over medium heat.

2. Add the flour and stir to combine.

3. Cook the flour and oil, stirring constantly, until the mixture turns a deep golden brown, about 15 to 20 minutes.

4. Add the onion, bell pepper, celery, and garlic to the pot and cook until the vegetables are soft and translucent, about 5 to 7 minutes.

5. Add the bay leaf, thyme, oregano, paprika, and cayenne pepper to the pot and cook for another 1 to 2 minutes.

6. Add the broth, tomatoes, and okra to the pot and bring to a simmer.

7. Simmer for 30 to 40 minutes, or until the okra is tender and the gumbo has thickened.

8. Add the shrimp and oysters to the pot and simmer for another 5 to 7 minutes, or until the seafood is cooked through.

9. Remove the bay leaf from the pot and discard.

10. Stir in the chopped parsley and season with salt and pepper to taste.

11. Serve hot over cooked white rice.

Enjoy this delicious and hearty oyster gumbo, which is perfect for a warm and comforting meal on a chilly day.