2 cups chopped onion
3/4 cup chopped green pepper
1/3 cup thinly sliced scallion tops
2 Tbsps. finely minced parsley
1 Tbsp. finely minced garlic
1 1/2 cups coarsely chopped tomatoes
2 Creole (Polish, French garlic) sausages, chopped fine
2 lbs. fresh shrimp, peeled and deveined
1 lb. crabmeat
2 lbs. fresh okra, stems and tips removed, sliced 3/8 inch thick

ROUX:

3/4 cup vegetable oil
3/4 cup flour

LIQUID AND THE SEASONINGS:

2 1/2 quarts cold water
3 whole bay leaves, crushed
1 1/2 tsps. dried thyme
5 tsps. salt
1 1/4 tsps. freshly ground black pepper
1/4 tsp. cayenne
4 tsps. fresh lemon juice
10 whole allspice
1/2 tsp. mace
8 whole cloves

After you have assembled the ingredients for the gumbo base, heat the oil in a heavy 7-8 quart pot or kettle over medium heat. Make the roux by gradually adding the flour to the oil, stirring constantly. Cook over low heat, always stirring, until a medium brown roux is formed. This will take from 20-30 minutes. The roux should be the color of pecan shells.

Immediately add the onions, green pepper, scallion tops, parsley, and garlic. Continue cooking for about 10 minutes longer, stirring constantly; the chopped vegetables should be lightly browned at this point. Add the chopped tomatoes and smoked sausage and mix thoroughly. Add 2 quarts of cold water, 1 pound raw shrimp, crabmeat, okra and the seasonings. Raise the heat slowly and bring the mixture to a boil, then lower the heat and simmer for 1 hour.

Stir from time to time and scrape down the sides and across the bottom of the pot with a wooden spoon and spatula to prevent scorching. At the end of the hour, still keeping the gumbo at a simmer, add the remaining 1/2 quart of water and stir. Remove the pot from the heat and let stand at room temperature.

Before serving, bring the gumbo to a boil and add the remaining pound of shrimp. Simmer just until the shrimp turn pink, about 10-12 minutes. Stir thoroughly, turn off the heat, and cover the pot. Let it set, covered, for about 15 minutes before serving. Serve by ladling the gumbo over mounds of boiled rice in gumbo bowls or deep soup bowls.