1 qt. select oysters
1 lb. large shrimp
1 lb. rock shrimp
1/4 lb. butter
1/2 c. liquid smoke
2 tbsp. Zatarain's concentrated instant liquid crab and shrimp boil
1 c. bell pepper, chopped
2 c. onions
2 (15 oz.) cans Mexican-style tomato sauce
2 c. rice

Using large boiling pot, melt butter; add oysters, cooking on low temperature. Allow these to sizzle about 3 minutes and add liquid smoke. When this starts bubbling again, add peeled and de-veined shrimp. Allow to simmer 5 minutes; add tomato sauce, onions and peppers and at least 2 tablespoons of shrimp boil (more if you like it hotter). Allow this to continue to simmer while you cook the rice for as long as you wish.

After rice is cooked, place it in a colander. When ready to serve, the rice is placed on the plate first and the gumbo ladled over it. You can eat the gumbo by itself, it is a delicious soup.