Preparation:
Combine stock, onions, celery, bell peppers, and garlic in a stockpot, over a medium flame bring to a boil and reduce heat heat butter in a skillet, over a medium flame whisk in flour; heat and stir to a medium brown add roux and worcestershire to the stock mixture cover and simmer for 2 hours add shrimp, salt, black pepper, and cayenne cover and simmer for 20 minutes remove from heat, add oysters, and allow to set for 10 minutes place a scoop of rice into each serving bowl top with a ladle of gumbo garnish with scallions and parsley serve hot |
