Best New Orleans Gumbo

• 6 cups water
• 2 tbsp seasoned salt
• 2 tsp parsley flakes
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried thyme leaves
• 1 tsp black pepper
• 1 tsp paprika
• Dash of cayenne pepper
• 1 large green bell pepper, chopped (1 1/2 cups)
• 1 large onion, chopped (1 cup)
• 5 cloves garlic, finely chopped
• 2 lbs. turkey sausage links, cut into 1-inch slices
• 1/2 cup extra virgin olive oil
• 1 cup all-purpose flour
• 4 cups hot water
• 1 bag (1 lb) frozen chopped okra
• 1 package (6 oz) frozen ready-to-serve chrabmeat, thawed and drained
• 2 lbs fresh uncooked shrimp, peeled and deveined
• 2 cups hot cooked rice (included in nutritional info - cook according to package)

This recipe is an alteration of Betty Crocker - New Orleanss "Best" Gumbo.

1. In 8-quart pot, heat 6 cups water to boiling. Add seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, red peppers, bell peppers, onion and garlic. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally until vegetables are tender-crisp. Stir in sausage. Cover and simmer 1 hour, stirring occasionally.
2. Meanwhile, in heavy 2-quart saucepan, heat oil over high heat. Stir in flour; reduce heat to medium. Cook 15 to 20 minutes, stirring constantly, until mixture is dark brown; remove from heat.
3. Stir flour mixture into sausage mixture until blended. Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes or until shrimp are pink and firm. Serve over rice.