Cajun Seafood and Andouille Sausage Gumbo

Ingredients

• 9 oz andouille sausage cut into ½ inch rounds
• 2  bay leaves whole
• 0.5 t pepper white
• 1 Tablespoon pepper black
• 1 Tablespoon ground pepper 
• 3 stalks celery cut into 1 inch pieces
• 3 C fish stock 
• 2 C rice white washed and drained cooked
• 2 C rice white washed and drained cooked
• 2 C rice white washed and drained cooked
• 0.5  crabmeat fresh canned
• 1 Tablespoon thyme dried
• 3 large cloves garlic chopped
• 1  jalapeno seeded
• 1  and orange peppers red chopped
• 1 Tablespoon oregano dried
• 10 oz dozens oysters with their juices
• 0.5 C vegetable oil; peanut oil preferred 
• 1 pound shrimp 
• 0.5 C flour white

Equipment

• bowl
• whisk
• dutch oven

Directions

1. In a small bowl, combine the seasoning ingredients and set aside.
2. In a medium bowl, combine the onions, peppers and celeryand set aside.
3. In a lightly oiled 5 quart Dutch oven, brown the sausage rounds over medium high heat and set aside.
4. Add the C oil and when it starts to smoke, slowly combine the flour and cook while whisking until the roux reaches a dark reddish brown color.
5. Immediately add half of the vegetables and stir in for 1 minute. Then add the remaining vegetables, mix thoroughly and cook for 2 more minutes.
6. Add the seasoning mix, stir in well and cook 2 more minutes or so. Then add the garlic, stir in and cook for another minute.
7. Add the fish stock or clam juice and, mix well, bring to a boil and reduce to a simmer; then simmer this for about 30 minutes covered.
8. Add the reserved browned sausage rounds, the crab, shrimps and oysters with their liquid and cook over medium heat for about 10 minutes stirring occasionally.