Instructions: Prepare a roux: Melt butter until clear in a heavy skillet. Whisk in flour; continue to whisk until mixture is smooth. Set aside.

Dice shrimp and sausage into small pieces.

Place stockpot over medium heat; add vegetable oil. When oil is hot, add shrimp and sausage; saute until shrimp is cooked to medium.

Add 1 quart water, crab meat, seafood base, garlic, thyme, basil, red pepper and oregano. Stir to mix spices evenly.

Add remaining 1 quart water; bring mixture to a rapid boil.

Gradually add roux to thicken gumbo to desired consistency.

To serve: Fill individual serving bowls 1/4 full with creole rice. Top with gumbo.

This recipe yields 8 to 10 servings.

Comments: Seafood base paste and chicken base paste add lots of flavor to these recipes. They also incorporate all the salt that is needed. We found chicken base paste in the soup aisle at Dierbergs in a brand called Better Than Bouillon. (The chicken base paste can be substituted for seafood base paste, if necessary, Marcos says, but the gumbo will have less of a seafood flavor.) Allens Warehouse Market, 8543 Page Avenue, carries frozen lobster, shrimp or clam base.

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