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1
Make a roux: In a large heavy saucepan, over low heat, melt 1/2 cup of the butter.
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2
Add the flour, and cook on low heat for about 30 to 45 minutes or until the roux is dark brown.
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3
Brown does not mean burnt; if you burn the roux you have to throw it out and start over again.
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4
Remove about 1 tablespoon of the roux and set it aside.
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5
In small saute pan, over low heat melt the remaining 1 tablespoon of butter, sweat the onion, celery, green pepper, and garlic until the vegetables are soft and the onions are translucent.
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6
Add the vegetables to the roux.
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7
In the pan you used to sweat the vegetables, saute the smoked sausage until tender and add it to the vegetable and roux mixture.
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8
Add the shrimp stock, clam juice, shrimp base, parsley,Cajun seasoning, thyme, basil, peppers, bay leaves, gumbo file, okra, and tomatoes, and stir to mix.
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9
Simmer on medium-low heat until thick, about 1 hour.
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10
(If you are using fozen okra, add 3 to 4 minutes cooking time.
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11
).
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12
Before serving, remove the bay leaves and add the remaining roux.
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13
Cook for at least 5 minutes on low heat.
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14
Add the green onion and serve immediately, over the white rice if you like.
