(Serves 4)
1/4 cup vegetable oil
1 pound Andouille sausage, cut into 1/4-inch slices (or smoked sausage)
1/3 cup all-purpose flour
5 tablespoons butter
The Holy Trinity
1 large onion, chopped fine
1 large green bell pepper, seeded and chopped fine
3 stalks celery, chopped fine
4 cloves garlic minced
1/4 cup Worcestershire sauce
salt, to taste
pepper, to taste
Tony Chachere's Creole Seasoning, to taste
1/4 bunch flat leaf (Italian) parsley, coarsely chopped (plus chopped leaves for garnish)
2 tsp gumbo file
4 cups chicken stock
1/2 can (3 oz) of hunts tomato paste
1 lb sliced okra
1 pound small shrimp, peeled, deveined [36/40]
1 can (10oz) or more good quality crab meat w/juice
2-4 green onions diced
long grained white rice, cooked, optional
Heat the oil in a heavy-bottomed Dutch oven or large pot over medium-high heat. Cook the sausage until browned on both sides and remove.
Add 2 tablespoons of butter to the oil and then add in the flour and cook over medium heat, stirring constantly, until brown, about 10 minutes.
Do not go too brown and burn the roux if your using butter.
Lower the heat to low heat and melt the remaining 3 tablespoons butter.
Add the onion, garlic, green pepper, and celery and cook for 10 minutes.
Add Worcestershire sauce, salt and pepper, to taste and the parsley (except the garnish parsley). Cook for 10 minutes, stir frequently.
Add the 4 cups chicken stock while whisking. Add the sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.
Add the tomato paste and okra. Cover and simmer for 1 hour. Salt and pepper to taste.
Add the shrimp and cook for 3-4 minutes. Just before serving, add the green onions and chopped parsley.