Sausage and Seafood Gumbo

This is the first gumbo recipe I ever made and I have basically stuck with it ever since. This really is an excellent gumbo. The Instructions are clear; the method is quite simple and the result is an authentic and delicious gumbo. I generally use canola oil; I don't always use all the varieties of pepper. Sometimes I leave out the oysters and/or the crab. I have even made a vegetable version of this and loved it. It really is worth the effort to get the roux the color of melted chocolate. And it's magical the way the very dark roux combines with the rest of the ingredients to make a gumbo that is a pretty and relatively pale color accented with the pink of the shrimps. It's great made ahead--just wait to add the shrimps and oysters till rewarming the stew.