Makes 8 servings
In a Dutch oven, heat the butter over medium heat. Whisk in the flour (it will begin to sizzle). Whisk constantly until the roux turns a dark brown color,
15 minutes. Add the sausage, onion, celery, bell peppers, and garlic. Stirring occasionally, cook until the sausage just starts to brown and the vegetables soften,
5 to 7 minutes.
Reduce the heat to low and add in the chicken stock, bouillon, brown sugar, thyme, cayenne, and tomato, stirring to combine. Season with salt and pepper. Bring the gumbo to a boil then reduce the heat to low and cook for 45 minutes. Skim the fat from the surface of the gumbo and stir occasionally.
Add the okra, Tabasco, Worcestershire, and 1 tablespoon filé powder. Adjust seasoning if necessary and continuing cooking for another 30 minutes.
Stir in the crab, if using, and shrimp and cook for another 15 minutes. Remove the gumbo from the heat and stir in the remaining 2 tablespoons filé powder.
Serve the gumbo immediately over rice.
1 cup unsalted butter
1 cup all-purpose flour
1 pound andouille sausage, sliced into 2-inch pieces
1 large onion, finely chopped
2 celery stalks, diced
2 green bell peppers, seeded and diced
3 garlic cloves, minced
8 cups chicken stock
1 bouillon cube
1 tablespoon brown sugar
3 sprigs fresh thyme
1 tablespoon cayenne
1 tomato, diced
Freshly ground black pepper
2 cups okra, cut into ½-inch slices
2 teaspoons Tabasco hot sauce
1 tablespoon Worcestershire sauce
3 teaspoons filé gumbo powder
1 pound jumbo lump crabmeat (optional)
1 pound peeled and deveined extra-large shrimp (under 15 per pound)
Steamed white rice, for serving