Seafood Gumbo Recipe

Myrna Maseth, Escondido, California, sends this recipe, and she suggests eliminating the sausage for a true seafood gumbo.

MORE GUMBO RECIPES:
Gumbo Recipes Use Seafood, Okra, Smoked Sausage and More

Seafood Gumbo Recipe

1 pound smoked sausage
6 cups chicken stock, divided
4 cups shrimp or fish stock
1 can (15 ounces) diced tomatoes
5 tablespoons bacon drippings or oil, divided
2 cups finely chopped onion
1 1/2 cups finely chopped celery
1 cup chopped green bell pepper
1/2 cup chopped green onions, white and green parts
1 tablespoon finely chopped garlic
2 bay leaves
1 tablespoon chopped fresh thyme
1/2 cup chopped flat leaf parsley
1/8 teaspoon cayenne pepper
2 teaspoons ground black pepper
2 teaspoons salt
2 teaspoons Creole Seasonings, recipe follows
1 cup olive or vegetable oil
1 cup all-purpose flour
1 cup fresh okra
5 to 7 Louisiana blue crabs, cleaned
9 pounds shrimp, peeled and deveined
1 pint Gulf oysters, optional
6 to 8 cups cooked white rice

Cut sausage in 1/4-inch slices, and brown in large stockpot. Deglaze pot with 2 cups chicken stock. Add shrimp stock and diced tomatoes. Allow to simmer over low heat.

In heavy skillet, heat 3 tablespoons bacon drippings; sauté onion, celery and bell pepper for 8 to 10 minutes. When onions are translucent, add green onions, garlic and bay leaves; cook for an additional 3 to 5 minutes. Add thyme, parsley, cayenne, black pepper, salt and Creole seasonings. Transfer to stockpot.