2 c chopped onions 1 1/2 c chopped bell peppers 1 c chopped celery 2 whole bay leaves 2 t salt 1/2 t white pepper 1/2 t ground red pepper, preferably cayenne 1/2 t black pepper 1/2 t dried thyme leaves 1/4 t dried oregano leaves 3/4 c vegetable oil 3/4 c flour 1 T minced garlic 5 1/2 c seafood, chicken, or vegetable stock (may use 1/2 water) 1 lb Andouille or other smoked sausage, cut in 1/2" pieces 1 lb peeled and deveined medium shrimp 1 doz oysters, in liquid 3/4 lb crabmeat, shell and cartilafe removed 2 1/2 c hot, cooked rice Okra pods as desired Hot cornbread muffins for serving

Combine onions, bell pappers, and celery in a medium bowl and set aside. In a small bowl, combine bay leaves, salt, peppers, thyme and oregano; set aside. Heat the oil in a heavy skillet over high heat until it just begins to smoke (about 5 min). Gradually add the flour, whisking constantly. Contimnue cooking until roux is dark red, brown to black, about 2-4 minutes. Whisk all the time it's cooking. Cook for about 2 minutes. BE CAREFUL NOT TO LET THE ROUX BURN OR SCORCH. Immediately add 1/2 the vegetables and stir well. Continue cooking and stirring another minute; add the remaining vegetables and cook another couple of minutes, stirring frequently. Add the seasoning mix and cook another 2 minutes; stirring frequently. Add the garlic and stir well. Remove from heat.

Meanwhile place the stock in a 5 1/2 qt stockpot, large saucepan or dutch oven. Bring to a boil. Add the roux mixture by spoonfuls to the boiling stock; stirring well until dissolved, between each addition. Bring to a boil again, add the sausage. Boil for about 15 minutes, stirring occasionally. Reduce heat and simmer for another 10 minutes. Add the shrimp, oysters and crab meat and cook until done another 3-5 minutes.

To serve, mound 1/4 c cooked rice in each serving bowl and spoon gumbo over top; add okra pods as desired. Serves 10. Good with cornbread muffins.