Shrimp-and-crab gumbo

Yield: 10 Servings

Ingredients:

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

Instructions:

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. Recipe By : Martha Stewart Living May 1996 From: Debbie Barry - Innermail Emc.Ve