1 1/2 cups vegetable oil
1 1/2 cups bleached all-purpose flour
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
1 tablespoon Essence, recipe follows
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/2 quarts shrimp stock or canned low-sodium chicken stock
1 dozen blue gumbo crabs, cracked in 1/2, lungs and intestines removed
1 pound smoked chorizo or andouille sausage, 1/2 finely chopped and 1/2 cut into 1/4-inch-thick slices
2 pounds medium shrimp, peeled and deveined
2 pounds peeled crawfish tails
2 tablespoons chopped green onions (green parts only)
2 tablespoons minced fresh flat-leaf parsley
Hot, cooked rice, for serving
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
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