In an 8 quart pot, precook shrimp and
smoked sausage in oil. Add 3½ quarts hot water and bring to a boil. Add dry seasonings
and spice packs (use spice pack to taste). Mix roux in 8 oz. hot tap
water and add to pot. Add crab meat after roux mixture and cook uncovered on medium for 45
minutes. If using oysters, add during last 15 minutes. Skim oil and add more seasoning
and/or filé if desired. Serve over rice.
3 LBS. SMALL/MEDIUM SHRIMP
1 LB. JACOB'S SMOKED SAUSAGE
¼ CUP OIL
1 LB. LUMP CRAB MEAT
1 PACKAGE JACOB'S COUNTRY ROUX MIX
2 DOZ RAW OYSTERS (OPTIONAL)
For Shrimp & Okra Gumbo: Directions same as "seafood
gumbo" but use 2 cans of okra (drained and rinsed) instead of smoked sausage. Add
okra after roux mix.