Title: Seafood & sausage gumbo
 Categories: Gumbos & st, Pork & ham, Seafood
      Yield: 1 Servings
 
      1 ga Boiling water
    1/2 pt Cold roux
      1 pt Onions -- chopped
    1/2 pt Celery -- chopped
    1/2 pt Parsley -- chopped
    1/2 pt Bell pepper -- chopped
  1 1/2 lb Smoked sausage -- ground or
           Sliced
      4 lb Shrimp -- peeled
      1 lb Crabmeat
      1 pt Oysters
      2 pt Oyster water
           Salt and pepper to taste
           Cayenne pepper to taste
           Tabasco sauce to taste
           File to taste
      3 c  Rice -- cooked
 
  If roux is hot, dissolve in cold water. Boil for approximately 1/2
  hour and then add onions, celery, parsley and bell pepper and boil
  for an additional 1/2 hour. Add sausage, shrimp, crabmeat, oysters
  and oyster water. Add seasonings. Boil for an additional hour at a
  low boil, turn off heat and let stand for approximately 5 minutes.
  Skim excess fat and add file, if desired, and serve over cooked rice.
  Makes 2 gallons. Festival: Bridge City Gumbo Festival; October 13-15,
     1995    Recipe: John Noel