Jazzy Shrimp and Crab Gumbo

Patti’s Jazzy Shrimp & Crab Gumbo
(yield: 1 ¼ gallons)
Serves 10-12

1 ½ cups vegetable oil
2 cups all-purpose flour
4-5 14 ½-oz cans chicken broth
2 ½ cups chopped onion
1 cup chopped green onions
½ cup chopped celery (optional)
2 garlic cloves chopped
2 (10-oz) cans diced tomatoes with green chilis
1 pkg “Little Smokies” smoked sausages, each cut into thirds

2 pounds medium size shrimp (I used frozen, cooked shelled shrimp)
1 (16 oz) container lump crabmeat
Salt & pepper to taste
½ cup chopped fresh parsley
Hot cooked rice

Heat oil in a large stockpot over medium heat; gradually whisk in flour and cook, whisking constantly, until mixture is a dark mahogany color (it can take 30 minutes, so be patient). This is one of the basics for gumbo & is called roux. Don’t try to rush it by turning up the heat. If the roux burns, throw it out and start again.
NOTE: it usually works for me in about ten minutes, not 30!

Stir in chicken broth and next 6 ingredients (through the little smokies); bring to a boil. Reduce heat and simmer, stirring occasionally for about 3 hours. OR----
NOTE: At this point, you can add the mixture to your crockpot and cook on low for 6-8 hours.

20 minutes before serving, add shrimp and crab to broth mixture; cook, stirring often. Remove from heat. Serve in bowls over hot cooked rice.

Crusty bread and crisp salad or cole slaw make nice accompaniments.