Northwest Seafood Gumbo

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   ["Begin by chopping the Andoullie Sausages into 1/2"" pieces on the bias and browning in a skillet. When cut surfaces are browned remove from heat and set aside.", "In a large pot (heavy cast if available) Begin preparing the roux by melting the shortening at medium high heat. Begin adding flour when hot fat sizzles when flour is added. Stir constantly until the roux becomes a very deep reddish brown (dark blood color) and has a nutty aroma. Be cautious not to burn.", "As soon as roux reaches the desired colored and aroma add carrots, celery, onions, 2 cloves garlic finely chopped stirring rapidly. Use extreme caution when adding these ingredients to the hot roux to avoid splattering of hot oily mixture. When these ingredients reach a semi soft state add browned sausage slices and stir for 2 minutes.", "Begin adding water or stock stirring constantly until all is combined and then bring this to the point of boiling then remove from heat.", "Add 2 more cloves of garlic finely chopped 3 - 4 bay leaves and smoked salmon chopped into 1/4"" cubes and return pot to heat and simmer at very low heat as not to boil for 1 hour. (if you boil the stew may break and fat will rise to top of stew)", "Season with Cajon / Creole seasoning to taste (should have a pepper kick but keep it to your personal and guest preference) I like mine with a good amount of heat.", "Add File powder to thicken as needed", "Add oysters, scallops, crab meat, remaining garlic and shrimp just prior to serving (5 to 10 minutes max)", "Serve over rice in bowl"]

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