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