Shrimp and Oysters Jambalaya


4 lb raw shrimp, peeled
1 lb. shucked oysters
2 cups raw rice
½ stick butter
4 tbsp flour
2 medium white onions, chopped
3 scallions with their leaves, chopped
2 cloves garlic, minced
1 small green pepper, chopped
2 tbsp parsley, chopped
1 16-oz can tomatoes, drained and chopped
2 pints fish stock
1/8 tsp ground cloves
1/8 tsp allspice
½ tsp thyme leaves
¼ cayenne (or more)
salt and freshly ground pepper to taste


Melt the butter in a thick-bottomed pot or Dutch oven, add the flour, and cook over a low heat to make a light golden roux. Add the onions, scallions green pepper, garlic, and parsley and cook until the vegetables are soft and transparent. Add the tomatoes and their juice and the fish stock, and mix well. Add the cloves, allspice, thyme, cayenne, and black pepper. Season with salt, about a tablespoon to start. Add the shrimp and oysters and cook for five minutes. Stir the rice in well. The mixture in the pot should be just covered with broth, so if necessary, add more broth. Bring to a boil, and then cut the heat very low, cover the pot, and cook, until the rice is tender. Adjust the salt. Serve a good red or white wine; let your taste buds make the choice.