Friday night Supper, Savannah Seafood Gumbo

courtesy Paula Deen

Ingredients

• 1/4 cup oil
• 6 tablespoons all-purpose flour
• 2 cups onion, chopped
• 1 cup green bell pepper, chopped
• 1 cup celery, diced
• 3 large garlic cloves, minced
• 4 cups chicken broth
• 1 tablespoon chicken base
• 3 cups water
• 2 bay leaves
• 1 1/2 teaspoons dried thyme
• 1 teaspoon dried basil
• 1/3 cup dried parsley
• 1 teaspoon lemon pepper
• 1/2 teaspoon cayenne pepper
• 2 teaspoons House Seasoning, recipe follows
• 2 tablespoons soy sauce or Worcestershire sauce
• 1 (14 1/2-ounce) can diced tomatoes seasoned with garlic, basil, and oregano
• or 2 cups fresh diced tomatoes
• 4 cups sliced Cajun-style fresh link sausage
• 4 cups cut okra (fresh or frozen)
• 2 cups oysters and liquor
• 1/2 pound crabmeat
• 1 1/2 pounds fresh peeled shrimp

Directions

In a large pot combine oil and flour.
Cook over medium heat stirring constantly until the roux
has browned to a light chocolate color. Add onion, pepper, celery and garlic.
Saute for 2 to 3 minutes, stirring constantly.
Slowly add chicken broth, and chicken base, stirring as you go.
Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper,
House Seasoning, soy sauce and tomatoes. Cut sausage into 1/2-inch pieces.
Add to pot along with okra. Cover pot and simmer for 1 to 1 1/2 hours,
stirring occasionally.
Add crabmeat and shrimp. Simmer for an additional 15 minutes.
Serve with a scoop of rice in the center..

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and
store in an airtight container for up to 6 months.
Yield: 1 1/2 cups