Mary's Seafood Gumbo

1lb Peeled and devained Shrimp
1lb Louisiana Crawfish (you can use the made in China ones as well)
1lb Lump Crabmeat
1/2lb sausage (any type you like) (cut into 1/2 to 1 inch chunks)
1 sm to med onion (chopped)
2 celary sticks (chopped)
4 cloves garlic (chopped)
1/2 each red, green and yellow bellpepper (you can use 2 to 3 tablespoons of Zatarain's dried bellpeppers in a jar) (chopped)
1 cup flour
1 cup olive oil ( cooking oil can be used)
1 tablespoon Gumbo file'
2 tablespoons seasoning salt
2 tsp ground red pepper
1 1/2 gallons of water
1 tablespoon butter

In a large soup pot add oil and flour. Cook on low heat until med dark brown. Be sure not to burn roux. In another frying pan sautee' onions, celary, bell peppers and garlic in butter until almost tender. Add the sausage to seasoning and brown. When roux is done add all ingredients and cook for 2 1/2 to 3 hours on med-low heat.
Makes about 12 one cup servings. We use it as a main dish and that is only about 5 to 6 2 cup servings. Hope you enjoy. When ready to eat add a little file' on top of yours and eat with french bread or crackers.

Number of Servings: 1

Recipe submitted by SparkPeople user MARYANNL1.