CAJUN SEAFOOD GUMBO

2 tsp salt

1/2 tsp white pepper

1/2 tsp cayenne

1/2 tsp black pepper

1/2 tsp dried thyme, crumbled

1/4 tsp dried oregano, crumbled

2 bay leaves

1/4 c. vegetable oil

1/2 c. all-purpose flour

2 c.chopped onion

1-1/2 c. chopped green bell pepper

1 c. chopped celery

1 Tbsp. minced garlic

6 c. whitefish stock (simmering in a kettle)

1/2 lb. Andouille sausage or other smoked sausage, halved lengthwise and sliced thin

1 lb. medium shrimp, shelled

12 oysters, shucked (reserving the liquor)

3 lb. lump crabmeat, picked over

In a small bowl, combine well the spices and the herbs. In a skillet, preferably cast iron, stir together the oil and the flour and cook the roux over moderately low heat, stirring constantly with a meat spatula, for 25 to 30 minutes, or until it is the color of peanut butter.

Stir in the onion, the bell pepper, and the celery and cook the mixture, stirring for 3 minutes. Stir in the spice mixture and cook the mixture for 1 minute. Stir it into the simmering stock, stirring until the roux is incorporated. Add the Adouille and simmer the gumbo for 15 minutes. Add the seafood, including the reserved oyster liquor. Simmer the gumbo for 5 minutes or until the shrimp are cooked through. Discard the bay leaves.