New Orleans "Best" Gumbo

 

6

cups water

1

package (1 pound) chicken gizzards, chopped

2

tablespoons seasoned salt

2

teaspoons parsley flakes

1

tablespoon garlic powder

1

tablespoon onion powder

1

teaspoon dried thyme leaves

1

teaspoon black pepper

1

teaspoon paprika

Dash of ground red pepper (cayenne)

1

large green bell pepper, chopped (1 1/2 cups)

1

large onion, chopped (1 cup)

5

cloves garlic, finely chopped

2

pounds uncooked turkey or beef sausage links, cut into 1-inch slices

1/2

cup vegetable oil

1

cup Gold Medal® all-purpose flour

4

cups hot water

1

bag (1 pound) frozen chopped okra

1

package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained

2

pounds fresh uncooked shrimp, peeled and deveined

1

can (8 ounces) regular or smoked oysters, drained

Hot cooked rice, if desired

• 1 In 8-quart pot, heat 6 cups water to boiling. Add gizzards, seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, red pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat. Simmer uncovered 1 hour, stirring occasionally. 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 gizzard mixture until blended. Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat, shrimp and oysters. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes or until shrimp are pink and firm. Serve over rice.