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1
Bring the chicken stock to a boil in a medium saucepan.
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2
Add the crayfish a little at a time so as not to stop the boil, and let cook until pink.
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3
Using a slotted spoon remove the crayfish and set aside until they are cool enough to handle.
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4
(Skim off and discard any impurities that have risen to the surface of the stock.)
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5
Now, remove the shells from the shrimp and add the shells to the pot of chicken stock, reserving the uncooked shrimp on a utility platter.
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6
Allow the shrimp shells to cook in the broth until pink, then strain the stock into another container and discard the shells.
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7
While the shrimp shells are boiling, heat the olive oil in a saute pan over medium-high heat.
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8
Brown the sausage and remove to a platter until it is cool enough to handle.
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9
In the sausage drippings over medium heat, saute the onion, celery, and green bell pepper until the onion turns translucent.
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10
Reduce the heat and whisk in the flour to make a roux, and let cook for about 15 minutes until it becomes a brown roux.
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11
While the roux is browning, slice the sausage into 1/4 to 1/2-inch pieces.
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12
Put the tomato paste in a small bowl and add some of the warm stock to make a slurry.
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13
Gradually whisk the warm stock and the tomato paste into the roux.
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14
Add the garlic powder, crushed red pepper, okra, 1 tablespoon parsley, scallions, red bell pepper, tomatoes and sausage.
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15
Cook over low heat until the okra - which contains a thickening agent - is tender, about 15 minutes, and the sausage is cooked through.
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16
While the mixture is cooking, remove the crayfish from their shells.
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17
(This is done by cracking the tail with both hands and forcing it back out through the curve of the tail.)
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18
Add the oysters and shrimp to the pot and cook about 5 minutes until the oysters are plump and the shrimp are pink.
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19
Stir in crayfish.
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20
Remove pot from heat and carefully fold in crab, trying not to break up the lumps.
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21
To serve, place some rice on serving dish and spoon some gumbo over.
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22
Sprinkle with file powder and garnish with remaining parsley.
