Crab and oyster gumbo

Ingredients

• 1/2 cup all purpose flour
• 1/2 cup vegetable oil
• 1 lb Andouille Sausage
• sliced 1/4 inch thick
• 3 Celery Ribs
• cut into 1/2 inch dice
• 1 Onion
• cut into 1/2 inch dice
• 1 Red bell pepper
• cut into 1/2 inch dice
• 1 Habanero chile
• minced and most seeds discarded
• 3 Garlic cloves
• minced
• 1/2 lb okra
• sliced 1/4 inch thick
• 2 tsp Dried thyme
• 1 Bay leaf
• 3 tbsp Gumbo file
• 5 cup Chicken stock
• 3 cup Bottled clam juice
• 3 tbsp Worcestershire sauce
• 3 large Tomatoes
• fully chopped
• 1 lb lump crabmeat
• picked over
• 24 Shucked oysters and their liquor
• 1 Salt and freshly ground peppet

Instructions

1. In a pot, stir the flour and oil until smooth.
2. Cook over moderate heat, stirring often, until the roux turns a rich brown color, 15 minutes.
3. Add the andouille, celery, onion, bell pepper, habanero, garlic, okra, thyme, bay leaf, and half of the gumbo file, and cook over moderate heat, stirring until the onion is translucent.
4. Add the stock, clam juice, worcestershire and tomatoes; bring to a boil.
5. Reduce the heat to low and simmer for 1 hour, stirring.
6. Stir in the remaining gumbo file and add the crab, oysters and their liquor.
7. Season with salt and pepper and simmer gently for 1 minute to just cook the oysters.