New Orleans "Best" Gumbo

Prep Time: 1 hour 0 min

Total Time: 3 hours 10 min

Makes: 15 servings

Ingredients

6	cups water
1	package (1 pound) chicken gizzards, chopped
2	tablespoons seasoned salt
2	teaspoons parsley flakes
1	tablespoon garlic powder
1	tablespoon onion powder
1	teaspoon dried thyme leaves
1	teaspoon black pepper
1	teaspoon paprika
	Dash of ground red pepper (cayenne)
1	large green bell pepper, chopped (1 1/2 cups)
1	large onion, chopped (1 cup)
5	cloves garlic, finely chopped
2	pounds uncooked turkey or beef sausage links, cut into 1-inch slices
1/2	cup vegetable oil
1	cup Gold Medal® all-purpose flour
4	cups hot water
1	bag (1 pound) frozen chopped okra
1	package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained
2	pounds fresh uncooked shrimp, peeled and deveined
1	can (8 ounces) regular or smoked oysters, drained
	Hot cooked rice, if desired

1.	In 8-quart pot, heat 6 cups water to boiling. Add gizzards, seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, red pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat. Simmer uncovered 1 hour, stirring occasionally. Stir in sausage. Cover and simmer 1 hour, stirring occasionally.
2.	Meanwhile, in heavy 2-quart saucepan, heat oil over high heat. Stir in flour; reduce heat to medium. Cook 15 to 20 minutes, stirring constantly, until mixture is dark brown; remove from heat.
3.	Stir flour mixture into gizzard mixture until blended. Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat, shrimp and oysters. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes or until shrimp are pink and firm. Serve over rice.
High Altitude (3500-6500 ft): No changes.