6ozandouille sausagecut into ¼ inch slices and browned
12medium shrimpraw, heads removed, shelled
1tbsfile powder
1tbschiveschopped
2teaspoonparsleychopped
2cupswhite ricecooked
Fried Okra
½lbokracut into ¼ inch pieces
1 ½cupsyellow cornmeal
½teaspoonkosher salt
½teaspoonblack pepperfreshly ground
Instructions
Bake the Roux
Preheat the oven to 350˚F. Place the vegetable oil and flour into a 5 or 6 qt Dutch oven and whisk to combine. Bake uncovered for 90 minutes, whisking every 30 minutes.
Make the Stock
While the roux is baking, clean and peel the shrimp and refrigerate. Place the shells in a 4 quart saucepan with 2 quarts of water and bring to a boil over high heat. Decrease the heat to low and simmer. Reduce to 1 quart (about an hour). Remove from the heat and strain the stock into a new pot.
Make the Gumbo
When the roux is done, remove the Dutch oven and place on on the stove top over medium heat. Add the onions, celery, carrots, green pepper, red pepper and garlic. Cook for 7 - 8 minutes or until onions are translucent and the other vegetables have softened. Add the tomatoes, salt, black pepper, thyme, cayenne pepper and bay leaves and stir. Slowly add the shrimp stock while whisking continually. Reduce the heat to low, cover and simmer for 30 minutes.
Carefully add the clams, crab claws, sausage and shrimp. Stir to combine. Sprinkle in the file powder while stirring constantly. Continue to stir for 1 additional minute. Cover and simmer on the lowest heat setting for 10 minutes.
Crispy Okra
Heat 2 inches of canola oil in a high sided pan over medium heat to 350˚F. Place the cornmeal in a shallow baking dish and season with salt and pepper. Toss the okra in the cornmeal mixture and fry in small batches until golden brown. Remove the okra with a slotted spoon and drain on paper towels. Season with salt and pepper.
Put it All Together
Divide the gumbo among 4 shallow bowls. Top with fried okra, chopped parsley and chives, then serve.