Seafood Gumbo

1. Over Med-High heat add 1 tbsp. of OIL to a large heavy bottom pot and brown the SAUSAGE. Remove with a slotted spoon and set aside.
2. Add the remaining OIL and slowly whisk in the FLOUR to form a ROUX.
3. While constantly stirring cook the ROUX for about 25 minutes until the ROUX become a dark chocolate color.
(WARNING: IF IT BURNS YOU HAVE TO START OVER)
4. Add the ONION, BELL PEPPERS, and CELERY to the ROUX. Stir to combine and cook for about 5 minutes.
5. Add the GARLIC and cook for about 30 seconds.
6. Slowly whisk in the CHICKEN BROTH or SEAFOOD STOCK and season with the 3 tsp. of the CAJUN SEASONING and CAYENNE.
7. Add the BAY LEAVES.
8. Bring GUMBO to a boil and then quickly reduce to a simmer, add in the GUMBO CRAB and cook for 1 hour.
IF USING OTHER CRAB SUCH AS SNOW CRAB CLUSTER OR ANY ALREADY (RED SHELL) COOKED CRAB DO NOT ADD THEM YET wait for 30 minutes THEN ADD THEM.
9. Season the SHRIMP with the remaining 1 tsp of CAJUN SEASONING and slowly mix them into the GUMBO and stir for 5 minutes.
10. Remove from heat and add the SAUSAGE and the FILE, stir completely, cover and let sit for 10 minutes.
11. Serve over cooked white rice.

ENJOY!