Instructions: Combine 1 1/2 cups oil and 1 3/4 cups flour in a heavy bottomed pan over low heat and stir constantly until the flour thickens and turns light brown. Add more flour if needed to absorb the oil and make a smooth paste. It may take 20 minutes or so, but be careful - if the flour burns youll ruin the taste. The darker the roux, the darker the gumbo. Set aside.

Saute peppers, onions, garlic and parsley in butter. In another pan, saute sausage in 1/2 cup oil, then add to the skillet with the peppers, onions, garlic and parsley along with tomatoes and bay leaves. Let simmer. In the sausage pan, saute okra in 1/2 cup oil. Now, add everything except the shrimp and crawfish to the main pot. Simmer for about an hour.

When the vegetables and chicken are done, reduce heat, add the roux and simmer slowly to thicken to desired consistency. Taste the gumbo, adjust the seasoning, and add the shrimp and crawfish. Turn off the heat an simmer with the lid on for 5 minutes to cook the shrimp and crawfish. Serve over rice garnished with green onions.

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