Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             quarts  chicken stock
  1                cup  onion
     1/2           cup  celery
     1/2           cup  green bell pepper
  2        tablespoons  garlic
     1/2           cup  unsalted butter
     1/2           cup  flour
     1/4           cup  worcestershire sauce
  2             pounds  medium shrimp
  1         tablespoon  salt
  1           teaspoon  black pepper
  1           teaspoon  cayenne
  60                    shucked oysters
  20              cups  cooked rice
  1                cup  scallions
  1                cup  parsley

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

Nutritional Information:

387 Calories (kcal); 6g Total Fat; (15% calories from fat); 16g Protein; 59g Carbohydrate; 81mg Cholesterol; 3862mg Sodium