Cajun Seafood And Andouille Sausage Gumbo

• For the Seasoning Mix:
• 2 bay leaves, left whole
• 1/2 t white pepper
• 1/4 t cayenne pepper
• 1/2 t black pepper
• 1/2 t dried thyme
• 1/4 t dried oregano
• Everything Else:
• 1 jalapeno pepper, seeded
• 1 red or orange Bell pepper, chopped coarse
• 3 stalks celery, cut into 1 inch pieces
• 1/2 C peanut oil
• 1/2 C white flour
• 3 large cloves of garlic, chopped
• 3 C fish stock or clam juice
• 9 oz andouille sausage, cut into 1/2 inch rounds
• 8 oz medium shrimp, shelled with tails on
• 10 oz jar of oysters or 8-10 oysters with their juices
• 1/2 # canned or fresh crab meat
• 2 C white rice, cooked, washed and drained

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 1/2 quart Dutch oven, brown the sausage rounds over medium high heat and set aside.
4. Add the 1/2 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.

bay leaves, white pepper, ubc, black pepper, thyme, ubc, pepper, red, stalks celery, peanut oil, white flour, garlic, fish, andouille sausage, shrimp, oysters, crab meat, white rice

Taken from food52.com/recipes/27498-cajun-seafood-and-andouille-sausage-gumbo (may not work)