Shrimp And Sausage Gumbo

• 1/2 Cup Oil
• 1 Stick Butter
• 1 1/4 Cup Flour
• 1 Large chopped Bell Pepper
• 1 Teaspoon Salt
• 1 Large chopped Onion
• 3 Stalks chopped Celery
• 3 Cloves Garlic minced or pressed
• 2 Bay Leaves
• 1 Teaspoon Dried Tyme
• 2 Quarts Shrimp Stock
• 1 Teaspoon Hot Sauce
• 1 Pound Smoked Sausage
• 2 Pounds Medium shrimp
• (shell on if making your own stock)
• 3 Green Onions
• 3 Tablespoons Parsley
• 2 Tablespoons File' Powder

1. Make a medium to dark Roux with the flour, butter ond oil. I like it a bit darker than peanut butter.
2. Add the chopped onion, celery, bell pepper and sliced sausage to the roux and cook about 5 minutes.
3. Add the Garlic and cook for about 2 more minutes. Add the salt,stock, bay leaf, thyme,and hot sauce.
4. Bring to a boil and lower to a simmer. Add Shrimp and simmer 1 hour. Add Parsley.
5. When done you can stir in the File' Powder or let people add it at the table.
6. To make your own stock, simmer 8 cups of water with a 1/4ed onion and shrimp shells for 1 hour and strain through a cheese cloth or fine mesh strainer.

oil, butter, flour, bell pepper, salt, onion, celery, garlic, bay leaves, shrimp, hot sauce, sausage, shrimp, shell, green onions, parsley, powder

Taken from www.epicurious.com/recipes/member/views/shrimp-and-sausage-gumbo-50036304 (may not work)