Seafood Gumbo

Serves: 8
3/4 cup oil
1 cupflour
1 1/2 cups chopped onion
1 cup chopped bell pepper
2 bayleaves
2 cups chopped okra
1 1/2 cup chopped celery
1/2 gal. water
4 cups chicken bouillon broth
Salt, cayenne pepper and black pepper, garlic powder to taste
3 lbs. peeled shrimp
1 cup shelled king crab
1 cup prefried ground sausage
1 cup chopped link sausage
1 cup oysters

 Heat oil in a large, heavy pot. Add flour slowly, stirring continually. Cook
over medium heat, stirring constantly, until reddish brown in color. (You can add
Kitchen Bouquet after the water and bouillon for darker color.)Add the
chopped onion, bell pepper and celery. Continue to cook until vegetables are
transparent, about 10 to 15 minutes. Add 1/2 gallon of water and the 4 cups
of bouillon to roux and stir slowly until thoroughly mixed. Add bay leaves
and seasonings and cook on low for 40 minutes. Add okra and cook 10 more
minutes. About 1 minute before serving add shrimp, crab and oysters to the
gumbo. Serve in a bowl over rice and garnish with chopped green
onions. Note: Salt should not be added until late in the simmering process,
after some of the water has evaporated. Salt is already present in the bouillon
broth.