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1
In a large skillet, heat the vegetable oil over medium heat.
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2
Brown the sausages, about 8 minutes.
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3
Transfer to a platter with a slotted spoon and set aside.
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4
Pour off all but 2 tablespoons of the fat and make a roux by adding the flour, stirring with a whisk or wooden spoon, almost constantly over medium heat until dark golden brown, about 45 minutes.
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5
Lower the heat if the roux is cooking too fast.
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6
Add the bell peppers and onion.
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7
Reduce the heat to low and cook until the vegetables are soft, stirring every once in a while, 6 to 10 minutes.
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8
Add a few tablespoons of water to deglaze, the pan, scraping up any browned bits on the bottom.
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9
In a medium-size saucepan, bring the 1 1/2 quarts of water to a boil with the bay leaf and salt.
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10
Drop the shrimp into the boiling water with their shells on, and boil for 2 minutes.
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11
Remove the shrimp with a slotted spoon, reduce the heat to low, and let the water simmer for 15 minutes.
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12
Meanwhile, peel the shrimp, throwing the shells and heads back into the simmering water.
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13
Strain the shrimp water immediately, discarding the shells and bay leaf.
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14
Pour the shrimp stock into a large clean pot and bring to a boil.
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15
Stir in the roux mixture, sausage, oyster liquor, tomatoes, thyme, oregano, cayenne, black pepper, Tabasco, and shallots.
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16
Reduce the heat to low, and simmer for 2 hours, stirring occasionally.
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17
Stir in the shrimp, oysters, and coriander and cook until the shrimp are pink or orange and the edges of the oysters have curled up, 3 to 8 minutes (keep checking).
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18
Serve immediately.
