Seafood Gumbo - cooking recipe

Ingredients

1 1/2 lb. small-medium shrimp, raw
5 crabs, cut in 1/2
crab claws from crabs
1/2 lb. crab meat (more if you wish)
1 1/2 lb. chicken parts (necks or wingettes)
1 1/2 lb. turkey necks
2 1/2 lb. chicken gizzards
1 lb. andouille sausage
1 lb. hot sausage
1 c. chopped onions
1 c. chopped ribs celery
1 c. roux (flour and cooking oil)
1 Tbsp. Season-All
1 Tbsp. crab boil
3 tsp. garlic puree
3 tsp. chopped parsley
3 tsp. gumbo file
5 qt. water
salt
red and black pepper

Preparation

Wash and drain chicken and turkey parts.
Remove head and shells from shrimp.
Put in cold water for later.
Boil chicken gizzards in the gumbo pot.
Add onion, celery, garlic, Season-All, salt and pepper.
Cook until the onion is clear.
While the gizzards are boiling, slightly brown all meats.
Place the meats aside for later.
Now make a roux by browning flour in cooking oil in another skillet.
Do not overbrown roux.
If it is too dark, discard and make again, stopping when it is a golden brown.