Creole Seafood Gumbo

Ingredients:

1 lb Shrimp, shell on

5 cup chicken broth

2 cup water

1 cup bottled clam juice

2 Tbsp fresh thyme

1 Tbsp black pepper

1 Tbsp white pepper

1/2 tsp cayenne pepper

3-4 bay leaves

1 clove garlic, minced

2 cup diced onion

1 cup diced celery

1 cup diced green bell pepper

1 lb turkey sausage

1 cup pure olive oil

1 cup all purpose flour

2 cup okra, cut into half moons

2 cup diced tomato

1 lb med raw shrimp, peeled and deveined

12 oz bay scallops

12 claw crabmeat, picked over

12 oz shucked oysters in their liquor

Cooked brown rice (3/4 cup per serving)

Directions:
Distribute the all-purpose flour evenly on a baking sheet in a thin layer. Bake flour until it slightly burns, to avoid fatal burning while making roux. Brown the sausage over medium-high heat in a heavy skillet; remove from pan, leaving any fat that renders out, and keep warm. Turn heat to high. Add 1/4 cup of olive oil to this fat, then sauté garlic, onions, celery, bell peppers. Add black pepper, white pepper, and cayenne pepper. Add remaining olive oil, and then add the browned flour to make the roux.  Stir, and then add chicken broth, water, and clam juice. Cook this until it is nice and thick, which should be at its boiling point.

To finish the gumbo, return it just to a boil and then turn off heat. Add shrimp, crabmeat, scallops, and oysters (including oyster liquor); stir and cover. In about 5 minutes, the seafood will be perfectly cooked. To plate the gumbo, mound 3/4 cup rice in a shallow bowl and ladle the gumbo around it, being sure to give everyone a mix of seafood.