Directions

Make the mix

Put everything in a gallon zip-top bag, seal it, and shake until blended.

To use

Warm the oil in a large heavy pot over medium heat.
Add the celery, onion, and green pepper and cook until translucent.
Add the dry mix and stir constantly for 4 to 6 minutes.
Pour in the water and add the sausage.
Bring to a slow boil and cook for 30 minutes.
Add the crab and shrimp and cook 5 to 10 minutes, until heated through.
Serve hot, over rice if you like.

Notes

Add: 3/4 cup vegetable oil; 1 cup chopped celery; 1 cup chopped onion; 1 cup chopped green pepper; 1 package dry mix; 10 cups water; 1 lb sausage, cut into 1/2-inch coins; 1 cup crab meat; 1 cup cooked shrimp; cooked rice (optional).

Storage: dry mix airtight about 1 year. Leftovers refrigerated 3 to 4 days, frozen up to 3 months; reheat until steaming.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from the whole mix with 3/4 cup vegetable oil, 1 cup chopped celery, 1 cup chopped onion, 1 cup chopped green pepper, 1 lb sausage, cut into 1/2-inch coins, 1 cup crab meat, 1 cup cooked shrimp; not counted (no amount given): cooked rice (optional); oregano counted as dried oregano, thyme counted as dried thyme, flour counted as all-purpose flour, sausage counted as Italian pork sausage, raw, crab meat counted as cooked crab. Brands and portions vary, so use it only as an approximation.