Ingredients

 

• 2 cups butter

• 2 cups of all-purpose flour

• 2 ½ quarts of chicken stock

• 8oz gumbo file

• ¼ cup of vegetable oil

• 2cups fresh diced tomato (or canned)

• 1 small onion diced

• 2 stalks celery diced

• 1 bell pepper diced

• 1 tsb. Chopped garlic

• 1 lb. Andouille Sausage sliced

• 1 lb. shrimp

• 1 lb. crawfish tails

• 1lb. crabmeat

• 1 cup of fresh okra (or frozen)

• 3 tsb. Salt & pepper

 

DIRECTIONS: 

 

1. In a large stock pot beginning making roux by heating 2cups of butter for about 3 minutes and then add the 2 cups of flour. Whisking constantly until Caramel roux color is achieved.

 

2. Once roux is the correct color add chicken stock, file, bay leaf, okra and tomatoes and allow base to simmer.

 

3. In a cast iron skillet heat the oil and add onions, garlic, celery, bell peppers and sauté until veggies are translucent.

 

4. Add smoked sausage and sauté another 5 minutes. Add all ingredients from cast iron to stock pot and bring mixture to a boil for 5min and season with half of the salt and pepper. Reduce heat and simmer for 45 minutes.

 

5. Add shrimp, crawfish, crabmeat to pot and let cook for another 10 minutes season with remaining salt & pepper.