Ingredients
6
cups water
1
package (1 pound) chicken gizzards, chopped
2
tablespoons seasoned salt
2
teaspoons parsley flakes
1
tablespoon garlic powder
1
tablespoon onion powder
1
teaspoon dried thyme leaves
1
teaspoon black pepper
1
teaspoon paprika
Dash of ground red pepper (cayenne)
1
large green bell pepper, chopped (1 1/2 cups)
1
large onion, chopped (1 cup)
5
cloves garlic, finely chopped
2
pounds uncooked turkey or beef sausage links, cut into 1-inch slices
1/2
cup vegetable oil
1
cup Gold Medal™ all-purpose flour
4
cups hot water
1
bag (1 pound) frozen chopped okra
1
package (6 ounces) frozen ready-to-serve crabmeat, thawed and drained
2
pounds fresh uncooked shrimp, peeled and deveined
1
can (8 ounces) regular or smoked oysters, drained
Hot cooked rice, if desired
Preparation
In 8-quart pot, heat 6 cups water to boiling. Add gizzards, seasoned salt, parsley, garlic powder, onion powder, thyme, black pepper, paprika, red pepper, bell pepper, onion and garlic. Heat to boiling; reduce heat. Simmer uncovered 1 hour, stirring occasionally. Stir in sausage. Cover and simmer 1 hour, stirring occasionally.
Meanwhile, in heavy 2-quart saucepan, heat oil over high heat. Stir in flour; reduce heat to medium. Cook 15 to 20 minutes, stirring constantly, until mixture is dark brown; remove from heat.
Stir flour mixture into gizzard mixture until blended. Stir in 4 cups hot water, 1 cup at a time, stirring constantly. Stir in okra, crabmeat, shrimp and oysters. Heat to boiling; reduce heat to low. Simmer uncovered 5 to 10 minutes or until shrimp are pink and firm. Serve over rice.
