Gumbo #5 - Crab, Shrimp, Clam and Sausage

Ingredients:
1 pound lump crab meat, in the can
6-8 Crab Claws
1 pound of cleaned, raw shrimp, tails off
1 cup chopped clams
1 pound of smoked andouille sausage, cut into half moons
6 cups seafood stock, kept warm on the stove
1 (14oz) can fire roasted diced tomatoes
4 TBSP butter
1/2 cup Worcestershire
1 tsp gumbo file
1/2 cup bacon fat
1/2 cup canola oil
1 cup flour
1 TBSP smoked paprika
1/2 tsp cayenne
1/2 tsp cinnamon
1 TBSP Shrimp Etouffee seasoning or other rough cajun blend
2 tsp pepper
2 tsp salt
1 TBSP creole seasoning
1 tsp spicy old bay (use this to season the shrimp now and set aside)
2 bay leaves
2 green peppers, chopped
4 cloves of garlic, diced
2 stalks of celery, chopped
2 long red hot peppers, chopped
2 cups of jasmine rice, cooked according to package directions. (Today I used the 4 bags of rice and it was perfect)

Directions:
1. Make sure your shrimp is clean and tails are off. Your sausage is cut and your vegetables chopped.I combined all my vegetables in one bowl and I combined all my spiced in one little jar.
2. Heat a large heavy bottom pot to medium heat with 1 TBSP canola oil. Add the sausage and brown for about 3 minutes per side.  Remove with a slotted spoon.
3. Deglaze with 2 TBSP stock scraping up brown bits. Make sure liquid evaporates before starting next step.
4. Add in rest of canola oil and bacon fat. You are making your roux so you can't walk away now!  Slowly stir in your flour over medium low heat.  Stir constantly making sure it's not burning on the bottom of the pot. Continue stirring for about 15 minutes or until desired brown color is achieved.  I like a pretty dark roux so I went for a milk chocolate color.
5. On medium heat, now add in all of your peppers, celery and garlic along with seasonings. Stir and cook for about 6-7 minutes so vegetables can begin to soften and spices can toast a bit.
6. Add in your worcestershire and tomatoes and stir.
7. Slowly stir in one ladle of stock at a time.
8. Add in your crab claws and bring to a simmer for 45 minutes. Stir occasionally. I covered mine with an off center lid for 20 minutes
9. Now turn heat to low. Add in the shrimp, sausage, clams, crab meat, file and butter.
10. Stir frequently and heat together over low heat for about 10 minutes.
11. Cook your rice according to package directions. Fluff with a fork.
12. Remove bay leaves from Gumbo. Serve gumbo in big bowls with a scoop or two of rice.
ENJOY this classic - it was a great GUMBO!!!!!