Kevin & Vanessa's Cajun Seafood Gumbo

I heart this gumbo!

2 small or 1 large onion, finely chopped
1 green pepper, finely chopped
3 or 4 stalks of celery, finely chopped

Seasoning mix:
2 whole bay leaves
2 t. salt
1/2 t. ground red pepper (cayenne)
1 tsp. black pepper
1/2 t. dried tyme
1/2 t. dried oregano

3/4 c. vegetable oil
3/4 c. flour
3 cloves garlic, minced
5 1/2 c. chicken broth
1 lb. polish sausage, cut into 1/2" pieces
1 lb. peeled medium shrimp
3/4 lb. imitation crab meat

2 1/2 c. hot cooked rice

1.  Combine the onion, pepper, and celery in a medium-sized bowl and set aside.  In a small bowl, combine the season mix ingredients.  Mix well and set aside.
2.  Heat the oil in a large, heavy skillet over high heat until it begins to smoke, about 5 minutes.  Gradually add the flour, whisking constantly with a long-handled metal whisk.  Continue cooking, whisking constantly, until roux is dark red-brown to black, about 2-4 minutes, being careful not to let it scorch or splash on your skin.
3.  Immediately add half the veggies and stir well (switch to spoon if necessary).  Continue stirring and cooking about 1 minutes.  Then add the remaining veggies and cook and stir about 2 minutes.  Stir in the seasoning mix and continue to cook about 2 minutes, stirring frequently.  Add the garlic; stir well, then cook and stir about 1 more minute.  Remove from heat.
4.  Meanwhile, place the broth in a large soup pan or Dutch oven.  Bring to a boil.  Add roux mixture by spoonfuls to the boiling broth, stirring until dissolved between each addition.  Bring mixture to a boil.  Add sausage and return to a boil; continue boiling 15 minutes, stirring occasionally.  Reduce heat and simmer 10 minutes more.  Add the shrimp and crab meat.  Return to boil over high heat, stirring occasionally.  Remove form heat and skim any oil from the surface.  Serve immediately over rice.