Mardi Gras Seafood Gumbo with Andouille Smoked Sausage - The Olive Tap Recipes

Ingredients

• 2 C. Chopped Onions
• 1 1/2 C. Chopped Green Bell Peppers
• 1 C. Chopped Celery
• 2 Whole Bay Leaves
• 2 t. Salt
• 1/2 t. White Pepper
• 1/2 t. Ground Red Pepper (preferably Cayenne)
• 1/2 t. Black Pepper
• 1/2 t. Dried Thyme Leaves
• 1/4 t. Dried Oregano Leaves
• 3/4 C. Avocado Oil (or any higher heat tolerant oil, e.g. Grapeseed)
• 1 T. Garlic (minced)
• 5 1/2 C. Seafood Stock (made ahead, see below)
• 1 lb. Andouille Smoked Sausage (preferred) or Polish Sausage/Kielbasa (cut into 1/2″ pieces)
• 1 lb. Medium Shrimp (peeled – save the peels for the Seafood Stock)
• 1 Dozen Medium Oysters (in Juice) or Canned Oysters (about 9 oz.)
• 3/4 lb. Crabmeat (shredded)
• 2 1/2 C. Cooked Rice
• Chipotle or Spicy Green Chili Pepper Olive Oil