Cajun Seafood Gumbo - cooking recipe

Ingredients

2 cups chopped onions
3/4 cup green bell pepper, chopped
1 cup vegetable oil or 1 cup bacon fat
1 cup flour
1 1/4 tablespoons minced garlic
10 cups shrimp stock (see recipe)
3/4 lb andouille sausage (sliced)
3/4 lb kielbasa (sliced)
1 dozen oyster
1 lb crabmeat
1 1/2 lbs raw shrimp
1 cup chopped celery
3 (10 ounce) packages frozen okra
1 (14 1/2 ounce) can peeled tomatoes
2 bay leaves
3 teaspoons salt
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
1/4 teaspoon oregano
1/2 teaspoon black pepper

Preparation

TO MAKE STOCK: boil the shrimp peelings and heads for approximately 2 hours.
Start with plenty of water because you need to end up with enough for 10 cups.
Make roux.
This is done by browning flour and lard/oil stirring frequently until DARK brown.
Add chopped vegetables and saute.
Pour 10 cups of stock (hot) in separate large pot and add roux slowly, stirring often until well blended.
Add bay leaves and seasonings and peeled tomatoes.
Saute okra then add to pot (until no longer stringy).
Add sausages to pot.
Simmer on low for 25-30 minutes.
Add shrimp, crab and oysters.
Turn fire up.
Cook 5 minutes and stir often.
Remove from heat, cover and let sit for 20 minutes.
Serve over rice.