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| 2 | onions chopped |
| 1 1/2 Tasse | green bell peppers chopped |
| 1 Tasse | celery chopped |
| 2 | bay leaves whole |
| 2 Teelöffel | salt |
| 1/2 Teelöffel | white pepper |
| 1/2 Teelöffel | red pepper ground |
| 1/2 Teelöffel | black pepper |
| 1/2 Teelöffel | thyme leaves dried |
| 1/2 Teelöffel | oregano dried leaves |
| 3/4 Tasse | vegetable oil |
| 3/4 Tasse | all-purpose flour |
| 1 Esslöffel | garlic minced |
| 5 1/2 Tasse | Basic seafood stock ( see note below ) |
| 1 x ca. 450 g | Or more peeled medium shrimp |
| 1 | Dozen medium oysters |
| 3/4 x ca. 450 g | Crabmeat |
| 2 1/2 Tasse | rice cooked |
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(to make seafood stock, place your shrimp shells and about 1/2 onion in a pot with the desired amount of water. Simmer 20 minutes, strain)
Combine onions, bell peppers, and celery in bowl, set aside. Combine seasoning mix ingredients in small bowl, set aside.
Heat oil in large heavy skillet over high heat. Gradually add the flour, whisking constantly. Continue to cook untill roux is dark red-brown, whisking constantly. Add half the vegetables, stir well with spoon. Cook one minute then add the rest of the vegetables. Cook two minutes. Add spices mix. Stir. Add garlic. Remove from heat. In stock pot, have stock boiling. add roux mixture by spoonfuls to the boiling stock, stirring until each spoonful is dissolved. Simmer about 15 minutes. Add the shrimp, oysters, and crabmeat. Cook about five minutes. Serve over rice.
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