re: What makes a great gumbo?

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So should I not put sausage in a shrimp and crab gumbo?

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If you like it that way, by all means, do it. Personally, a good strong roux and stock for a seafood gumbo is perfect for me. I find that good sausage overtakes those flavors when added to a seafood gumbo. Shrimp would hold up better in flavor than crabmeat, but crabmeat is too delicate a flavor, in my opinion to hold up the sausage flavor and sausage flavored crabmeat just doesn't appeal to me. I'm more a purist when it comes to gumbo. I like seafood gumbo to taste like seafood and meat based gumbos to have the meat flavors.

Using tomatoes depends on whether you prefer a cajun or creole gumbo. I like the seafood flavors, so I don't use tomatoes or okra, though I think okra does go well with seafood. Okra is also a strong flavor, so if you're going to use it, be careful on the amount, so you don't lose your good seafood taste in the end.

I'd make a stock with the shrimp shells and the gumbo crabs. Strain it and then make a good dark roux, saute trinity in the roux, add the stock, simmer for about 30 minutes, check your flavor for seasoning, add fresh garlic at this time, if you want it and add the seafood when you're sure you've got your seasonings adjusted to your liking. In a perfect world, I'd make it up to the point of adding the seafood, cool it, refrigerate it overnight because it will taste better the next day, reheat and taste to adjust and then add the seafood and enjoy.

Garnish with fresh chopped onion tops.

I haven't had Link's gumbo, but that photo makes it look way too thick for my personal taste.

I've been watching some Besh shows I taped a while back. He saves his chicken fat for making rouxs for gumbo. He also used it to make rice for dish he was making. He melted the fat, sweated onions in it and then cooked the rice, normally. I figure that was some mighty fine tasting rice.

Making the stock now with crab/shrimp (saving claws for actual gumbo) thyme, peppercorns, a little trinity

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good dark roux

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I was thinking medium

How long should I simmer before I put the crabmeat/skrimps in? How long do they stay in before I cut off the fire?

If you prefer a medium roux, go for it. I'm a dark roux person.

I would simmer about 30 minutes before adding the seafood.
The crabmeat just needs to warm and you don't want to hard cook it or it may shred. Shrimp are done quickly. If the claws have not been cooked, I'd add them first. Then, the shrimp and the crab last when the heat is off.

Be sure and taste your stock after straining to determine if it needs to be reduced to be stronger.

I think Gris is dead on, as usual, with her gumbo advice. Though I prefer a slightly lighter roux for seafood. I find seafood has a delicate flavor, and don't want a heavy roux flavor overpowering it.

I'd simmer for an hour before adding any seafood. Give it time to cook the trinity and okra down. I like to cut the okra pretty fine, and simmer until the okra cooks out. As GG said, don't overdo the okra. Just a hint of okra flavor for me is perfect.

After simmering, I turn the heat back up to med or med high, wait a minute, add shrimp and let cook for about 5 mins, then try a shrimp and see if it's done. Fine tune your salt and heat level at this point.

I just realized I have not heard from Martini lately, where is he?

Gotcha, thanks Gris Gris

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And last but not least, eggs! I love eggs in a gumbo

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my grandad never makes a pot without boiled eggs...

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F. And last but not least, eggs! I love eggs in a gumbo

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I agree until F, to each his own, and everyone has his favorite, no eggs for me, or potatoe salad served in the gumbo. My friends from Houma love to put a big spoon of potatoe salad in their gumbo. Whatever blows your skirt up I guess.