Build the homemade seafood stock

• Put the crawfish heads, shrimp heads, crab bodies, onion, garlic and a spoonful of the no-sodium Cajun seasoning in a stockpot.
• Cover with the water and bring to a boil.
• Let it cook down for a long time so all the fat and flavor from the heads comes out.

Clean the whole crabs

• Open the crab bodies and pour all the juices straight into the stock.
• Cut off the legs, remove the lungs and cut off the face.
• Rinse the crabs clean and set them aside for the gumbo.

Make the dark roux

• Heat the oil in a heavy pot until hot.
• Add the flour a little at a time, stirring constantly.
• Let it sit and push it on the bottom so the flour darkens, then stir it around until it reaches a deep dark brown.

Add the holy trinity and garlic

• Stir the diced onion, celery and bell pepper into the hot roux.
• Add the garlic and keep stirring so nothing burns.
• Cook until the vegetables soften and the roux darkens further.

Deglaze with the stock

• Pour in the homemade seafood stock to deglaze the pot.
• Stir well and let the gumbo keep cooking with no hurry.

Add the seafood

• Add the oysters with their liquor, the crawfish tails, lump crab meat, claw meat, shrimp, scallops and the cleaned whole crabs.
• Season with the no-sodium Cajun seasoning, since the oysters are already salty.
• Bring the gumbo back to a boil and let it cook until the seafood is just done.

Finish with the okra

• Stir in the sliced okra at the end.
• Let it cook a few minutes so everything comes together.

Make the crawfish boudin rice

• Cook the rice in a saucepan.
• Fold the crawfish boudin through the warm rice.

Plate and serve

• Spoon the crawfish boudin rice into bowls and ladle the seafood gumbo over it.
• Garnish with sliced green onion.
• Serve with a scoop of potato salad and crackers on the side.