Cook the veggies (onions, bell pepper, celery, and garlic) in the microwave with water that covers them for 30 to 40 minutes on medium high heat. This saves time.
Heat the oil in a heavy pan; gradually add the flour stirring constantly over medium to medium-high heat until the roux reaches the color of peanut butter. Be careful not to burn the roux.
Add the veggies to the roux.
Add about 3 quarts of boiling water to the mixture.
Add the herbs; try 2 tablespoons of rosemary, 1 tablespoon or marjoram, 1 tablespoon of thyme, 2 teaspoons of oregano, 2 teaspoons of basil, and the bay leaves.
Let this simmer for 30 minutes and taste it. If you need to add more of something, add it.
If you are using the liquid from the boiled shrimp shells, add it during the process, or add some of the clam juice. But you don't want an overpowering seafood taste.
You may also use 1/3 to 1/2 of the package of shrimp powder.
Cook the sausage in the oven for about 20-25 minutes. Poke holes in it to get the oil out. Slice it when it is cool enough to handle.
When all of the veggies have cooked until they are soft, add the sliced sausage. Let this all cook for about 20 minutes.
Add the seafood. If using oysters, add them last (use only East Coast oysters).
Let the mixture come to a boil. Cook the seafood for about 10 minutes only.
Serve with cooked brown rice.

JoMamma’s gumbo

enchiladas