Shrimp & Andouille Sausage Gumbo

oklahomawildcat's Note:

This makes the silkiest pot of Gumbo that also delivers that perfect amount of heat. Your taste buds will scream out for more. It's even better the next day!

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 8

• 1⁄3; cup canola oil
• ½ cup all-purpose flour
• 4 celery ribs , coarsely chopped
• 2 medium onions , coarsely chopped
• 2 green bell peppers , chopped
• 2 bay leaves
• 2 teaspoons dried oregano , crumbled
• ½ teaspoon cayenne pepper
• 2 tablespoons file powder
• 2 quarts stock (homemade vegetable or shrimp)
• 1 (28 ounce) can diced tomatoes
• 1 ½ lbs andouille sausages (can use smoked andouille)
• 2 lbs medium shrimp , uncooked, peeled & deveined

Directions:

1. Make roux by heating oil in a large dutch oven over high heat until almost smoking. Add flour & stir until dark red-brown, about 8 minutes. Immediately add celery, onions, & bell peppers. Cook 5 minutes, stirring & scraping the bottom of the pan often. Mix in bay leaves, salt, oregano, & cayenne. Add & stir together stock, canned tomatoes, sausage,& filet seasoning . Boil 15 minutes. (To add okra: reduce heat & simmer until okra is tender, about 15 minutes). Add shrimp to gumbo & simmer until just cooked through, about 3 minutes.
2. Serve in bowl & add 1 mound of freshly cooked long-grain rice on top.
3. Optional:.
4. 1/2 lb. okra, cut into 1/4-inch thick slices.
5. Note:.
6. Salt & pepper is not added during cooking as the natural salt in the ingredients is more than enough to season it. (Please taste prior to seasoning before eating.).