Shrimp and Sausage Gumbo

INGREDIENTS:
2 sticks butter
3/4 cup flour
1 yellow onion diced
2 stalks celery diced
1 green bell pepper
2 cloves garlic minced
1 cup sliced okra
3 cups fish stock
2 cups clam juice
1 can petite diced tomatoes with juice
3 bay leaves
1 Tbl dried parsley flakes
1 Tbl cajun seasoning
1 Tsp dried thyme
1 Tsp dried basil
1/2 Tsp cracked black pepper
1 - 1 1/2 lb Andouille sausage
2 lbs shrimp
White rice

DIRECTIONS:

1. In a large saucepan, melt 2 sticks of butter over low heat. Add the flour and cook on low until the roux is dark brown, about 30 to 40 minutes.
2. Add the onions, celery, peppers, and garlic and sauté until translucent.
3. Mix in the okra and the remaining ingredients.
4. Simmer over medium heat until thick, about an hour.
5. Remove bay leaves and serve over white rice with Louisiana hot sauce.