Martin's Andouille & Oyster Gumbo

Recipe Instructions Puree onion, garlic, & okra together in food processor. Make a roux with fat & flour by slow, careful cooking in a skillet. Should take 25-30 minutes, until flour is chocolate brown. Use a pancake turner instead of a spoon to keep the bottom of the skillet scraped. Place roux into larger cooking pot, at least 4 qt. size. Add everything else except oysters. Bring to a boil, then simmer about 1 hour. Keep stirred & add extra water if necessary. Taste for salt. Drain oyster juice into gumbo. Remove any hard pieces from oysters; chop, if desired. Pour oysters into gumbo, bring to a boil, then simmer 15 minutes. This will taste better reheated the next day - it will keep a few days in the refrigerator. This is from the New Orleans Times-Picayune Cooking Contest, 1980.