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If you've ever had the gumbo at Capt. Anderson's, you'll appreciate this recipe. Sign up for more Capt. Anderson's recipes at their website (join the recipe email list) http://www.captandersons.com

Lee's Gumbo

1/2 c. oil
1 c. flour
4 quarts cold water
1 to 1 1/2 lbs. raw shrimp, peeled
1 pint raw oysters, washed and cleaned
1/2 lb. mild, smoked pork sausage, cut into bite-sized pieces
8 oz. okra, chopped
2 large onions, finely chopped
1 large clove fresh garlic, minced
1 c. green onions and tops, chopped
1/4 c. parsley, finely chopped
1 medium bell pepper, chopped
2 ribs celery, chopped
1 bay leaf
1 splash Worcestershire sauce
1 tight pinch cayenne pepper
Tabasco. For the meek, drip to taste; for the hearty, splash to taste
2 pinches sea salt
1/2 tsp. fresh ground black pepper
1/2 tsp. file (fine-ground powder from sassafras leaves)
cooked rice

In large pot, make roux with oil and flour. Cook over medium to low heat, constantly stirring until roux is dark enough - caramel to dark chocolate. Do not burn. Remove from fire and add remaining ingredients, excepting the green onions, file, rice, shrimp and oysters. Return to fire, bring to boil, then reduce heat and very slow boil or simmer for 2 hours.

In the last 10 minutes add the green onions and shrimp. Keep at simmer, not a boil. For the final five minutes, add the oysters, cover and turn off the heat.

Serves six over hot rice in gumbo or soup bowls. Nice to have warmed Cornbread on the side.

Enjoy!