2 c. chopped onions
1 1/2 c. chopped bell pepper
1 c. chopped celery
3/4 c. vegetable oil
3/4 c. flour
1 tbsp. minced garlic
5 1/2 c. beef stock (or water)
1 lb. smoked pork sausage
1 1/2 lbs. peeled med. shrimp
1 lb. chicken, cut up in bite size pieces
2 1/2 c. hot cooked rice

SEASONING MIX:

2 whole bay leaves
2 tsp. salt
1/2 tsp. white pepper
1/2 tsp. ground red pepper, preferably cayenne
1/2 tsp. black pepper
1/2 tsp. dried thyme leaves
1/4 tsp. dried oregano leaves

Combine onions, peppers and celery in medium bowl. Set aside.

In small bowl, combine the seven seasoning mix ingredients. Mix well and set aside.

Heat oil in large skillet over high heat until it begins to smoke, about 5 minutes. Gradually add flour, whisking constantly with a long handled, metal whisk. Continue cooking, whisking constantly until roux is dark red brown, about 2 to 4 minutes, being careful not to scorch. Immediately add half of vegetables and stir well. Switch to spoon. Stir, cook 1 minute, add remaining vegetables. Stir, cook 2 minutes. Stir in seasoning mix and continue cooking about 2 minutes. Add garlic, stir well. Cook and stir 1 minute more. Remove from heat.

Meanwhile, place stock in 5 1/2 quart saucepan or roaster. Boil. Add roux mixture by spoonfuls, stirring until dissolved between each addition. Bring mixture to boil. Add sausage and boil for 15 minutes, stirring occasionally. Reduce heat and simmer for 10 minutes. Add shrimp and chicken. Return to boil over high heat, stirring occasionally. Remove from heat. Skim any oil from surface. Serve immediately. To serve as main course, mound 1/4 cup rice in bowl. Spoon 1 cup gumbo over top. Makes 10 main dish or 10 appetizer servings.