Title: Shrimp-and-crab gumbo
 Categories: Fish and se, May 1996 is, Soups and s
      Yield: 10 Servings
 
      2 lb Shrimp
      8 oz Turkey sausage -- casing
           Removed
      2 md Onions -- minced
      2 md Green bell peppers -- diced
      1 lb Okra -- cut into quarters
      2    Whole jalapeno peppers --
           Minced
    1/4 ts Gumbo file
  1 1/2 ts Salt
    1/2 ts Freshly ground pepper
      2 ts Fresh thyme -- finely
           Chopped
    3/4 c  Dark Roux
      6 c  Shrimp stock
    3/4 c  Canned peeled tomatoes --
           Chopped
      6    Whole blue crabs
      1 lb Jumbo lump crabmeat
      3 tb Parsley -- flat leaf
 
  Shell and devein shrimp, leaving tail sections intact; reserve shells
  for stock. Break sausage into 1/2-inch pieces; in a skillet, cook
  over medium heat until all the heat has been rendered, about 8
  minutes. Mix in onions, green peppers, okra, jalapeno and file. Cook
  until onions have softened, about 10 minutes. Add salt, pepper and
  thyme. Reduce heat to low, cook 5 minutes more. Set aside. In a
  stockpot, melt the Dark Roux over medium heat; heat shrimp stock in a
  medium saucepan over high heat. Gradually pour hot stock over roux,
  whisking to combine well. Cook over medium-high heat until mixture
  thickens, 6 to 8 minutes. Reduce heat to low and add reserved
  sausage-and-vegetable mixture and tomatoes. Stir gumbo well and let
  cool for 1 hour. If using whole crabs, cut them in half lengthwise
  and add to gumbo. Cook 2 to 3 minutes. Add shrimp and cook 3 to 4
  minutes or until opaque. Add crabmeat and parsley and cook 2 to4
  minutes. Season to taste. Serve hot over Dirty Rice.