• 1/2 cup oil
• 1/2 cup flour
• 2 cups chopped onions
• 2 cups chopped green bell pepper
• 1 cup chopped celery
• 2 cloves garlic, minced
• 1 gallon fish stock or
• 1 gallon shrimp stock
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/4 to 1/2 teaspoon cayenne pepper, or to taste
• 2 bay leaves
• 1/2 cup chopped fresh parsley
• 1 pound medium shrimp, peeled and deveined
• 3 pints fresh oysters, with their liquor
• Filé powder to taste
• 6 cups cooked long-grain white rice

Add stock, seasonings and parsley. Bring to a boil, then lower heat and simmer for 30 minutes over low heat.

Add the shrimp, oysteres and oyster liquor. Cook for 5 more minutes, just until the shrimp turn pink.