What you need:
1 pound venison sausage of choice (I prefer a hot sausage or polish)
1/2 pound crab meat
1 pound peeled fresh medium-sized shrimp (substitute crawfish tails if you wish)
2 tablespoons canola or corn oil
1 can chicken broth (14 or 15 ounce)
1 can sliced tomatoes with juice (14 or 15 ounce)
2 8-ounce bottles of clam juice
2 cups chopped onions
2 cups diced green bell peppers
2 cloves minced garlic
2 cups chopped celery
1 cup water
1/4 cup chopped fresh parsley
2 teaspoons paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground white pepper
1/2 teaspoon ground red pepper
1/4 teaspoon salt
2 small bay leaves
6 to 8 cups cooked long-grain white rice
1/2 cup flour
What you do:
In a well-seasoned Dutch oven add the oil, onions, celery, green pepper and garlic. Cook, stirring often so it does not stick, for about 10 minutes.
Next, stir in the flour followed by the remainder of the ingredients, except for the crab meat, shrimp and rice. Let this simmer for 50 to 60 minutes stirring often.
Now add the shrimp and crab. Let it cook for 10 more minutes. When done, remove the bay leaves and serve over the cooked rice that has been put into individual bowls.
