n 1. In a small bowl, combine the seasoning ingredients and set aside. n 2. In a medium bowl, combine the onions, peppers and celeryand set aside. n 3. In a lightly oiled 5 ½ quart Dutch oven, brown the sausage rounds over medium high heat and set aside. n 4. Add the ½ C oil and when it starts to smoke, slowly combine the flour and cook while whisking until the roux reaches a dark reddish brown color. n 5. Immediately add half of the vegetables and stir in for 1 minute. Then add the remaining vegetables, mix thoroughly and cook for 2 more minutes. n 6. Add the seasoning mix, stir in well and cook 2 more minutes or so. Then add the garlic, stir in and cook for another minute. n 7. Add the fish stock or clam juice and, mix well, bring to a boil and reduce to a simmer; then simmer this for about 30 minutes covered. n 8. Add the reserved browned sausage rounds, the crab, shrimps and oysters with their liquid and cook over medium heat for about 10 minutes stirring occasionally. n