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Strain oysters over bowl and reserve oyster liquor and oysters separately. Place bacon fat and Fustini's Gremolata olive oil in medium size pot set over moderately high heat and when bacon fat is melted whisk in the flour. Cook roux, whisking constantly, until golden brown - 15 to 20 minutes - making sure it does not burn. Remove from heat and let cool slightly then add onion, pepper, celery, garlic and sausage and return to the heat and cook until onion is translucent.
Bring chicken stock and seafood stock to a boil over moderate heat and add the roux mixture. Turn the heat to low and cook for 5 minutes, stirring frequently. Add the reserved oyster liquor, Fustini's Cayenne olive oil, blackening seasoning, bay leaf, thyme, tomatoes, and Fustini's Herbs of Naples Balsamic Vinegar and simmer over low heat for 30 to 40 minutes. Add 1 teaspoon gumbo file and simmer another 30 to 45 minutes, stirring occasionally.
Just before serving, bring gumbo to a simmer and add oysters and 1/2 teaspoon gumbo file and cook for 1 to 2 minutes or until the oyster are just starting to curl. Ladle some gumbo into a service plate and spoon some cooked rice in the middle and sprinkle with parsley.
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