Savannah Seafood Gumbo

Savannah Seafood Gumbo is Paula Deen's dish that I modified to fit our family.  It takes a long time to make, but it's SOOOO worth the work.  I would also advise doing all the chopping and getting all the ingredients together before starting.  The original recipe can be found on foodnetwork.com - my modifications included using a full pound of lump crab meat, only 4 andouille sausage links rather than 8, and instead of the green peppers I use mixture of anaheim peppers and jalepenos.  I also cut the red pepper back to 1/4 tsp since I did add jalepenos.  The house seasoning was replaced with Cooper's BBQ seasoning (can be purchased at http://www.coopersbbq.com/) - no, its not a BBQ rub, but a salt/pepper/spices mixture that could actually make a shoe delicious.  I used olive oil rather than vegetable oil in the roux as well.

This makes a ton and can feed about 12 people.  Of course, being gumbo, rice is essential.  I love making this dish because of the rave reviews of the family.  It tastes better the second day as the flavors will come together nicely.  Let me know your thoughts if you make it!