Seafood Gumbo

• 2 cups canola oil
• 2 cups all-purpose flour
• 1 pound andouille sausage (a spicy, smoked pork sausage), cut into bite-size pieces
• 2 tablespoons canola oil
• 2 large onions, chopped
• 10 cloves garlic, minced
• 4 green bell peppers, cored, seeded, and cut into medium dice
• 6 stalks celery, chopped
• 1 tablespoon Cajun seasoning (such as Paul Prudhommes Seafood Magic)
• 1 teaspoon dried thyme leaves
• 1/2 tablespoon freshly ground black pepper
• 1/2 teaspoon plus 1/4 teaspoon cayenne pepper
• 1 tablespoon Tabasco sauce
• 3 bay leaves
• 4 quarts shrimp stock (see Tips, opposite)
• 2 pounds extra-large (16/20 count) shrimp, peeled and deveined (save shells to make stock)
• 1 tablespoon plus 1/2 teaspoon kosher salt
• 2 pounds crayfish tail meat
• 1/2 cup chopped fresh Italian parsley
• 1 (16-ounce) bag frozen sliced okra, thawed
• 1 quart fresh oysters (optional)
• File powder, for sprinkling at the table
• 1 bunch green onions, white and green parts only, thinly sliced, for garnish
• 6 cups cooked long-grain white rice, for accompaniment

1. TO MAKE THE ROUX: Heat the oil in a large, heavy-bottomed skillet or pot set over mediumlow heat.
2. Whisk in the flour and cook, stirring constantly, until dark chocolate brown, about 30 minutes.
3. Remove the pan from the heat and continue whisking for another 6 to 7 minutes.
4. (The heat of the pan will continue to cook the roux, and it will turn an even deeper brown.)
5. Set aside.
6. TO MAKE THE GUMBO: In a large skillet, brown the sausage over medium heat.
7. Drain the sausage on paper towels.
8. Heat the 2 tablespoons oil in a heavy-bottomed stockpot.
9. Add the onions, garlic, peppers, and celery.
10. Saute over medium heat until the vegetables are soft, about 5 minutes.
11. Stir in the Cajun seasoning, thyme, black pepper, 1/2 teaspoon cayenne pepper, Tabasco, bay leaves, roux, and stock.
12. Bring the gumbo to a boil over medium-high heat, then decrease the heat to medium-low and simmer for 30 minutes.
13. Rub the shrimp with the remaining 1/4 teaspoon cayenne and 1/2 teaspoon salt.
14. Add the cooked sausage, crayfish, shrimp, parsley, okra, and remaining 1 tablespoon salt, and cook until the okra is heated through.
15. Stir in the oysters at the last minute, if you wish, and cook just until they are heated.
16. Set the green onions and file on the table so guests can help themselves.
17. Serve the gumbo hot with the rice.
18. File powder is made from ground, dried sasafrass leaves; its a traditional thickener for gumbo.
19. To make shrimp stock, heat 2 tablespoons olive oil in a large stockpot set over medium-high heat.
20. Add 1 large quartered, unpeeled onion, 1 large quartered carrot, 2 quartered stalks celery, and 2 peeled garlic cloves.
21. Saute 5 minutes over medium heat until the vegetables begin to soften.
22. Add reserved shrimp shells and saute about 5 more minutes, until they turn light brown.
23. Stir in a 6-ounce can tomato paste, 2 cups dry white wine, 4 quarts water, and 1/2 teaspoon kosher salt.
24. Bring to a boil, reduce the heat to medium-low and simmer, uncovered, for 1 hour.
25. Strain the stock and discard the solids.

canola oil, flour, sausage, canola oil, onions, garlic, green bell peppers, stalks celery, cajun seasoning, thyme, freshly ground black pepper, cayenne pepper, tabasco sauce, bay leaves, shrimp, shrimp, kosher salt, meat, fresh italian parsley, okra, oysters, file powder, green onions, white rice

Taken from www.epicurious.com/recipes/food/views/seafood-gumbo-382606 (may not work)