Andouille & Crawfish Gumbo by Chef Nina Compton – Home Place Pastures

Ingredients

• ½ cup Home Place andouille sausage
• 1 cup onion diced
• 1 celery stalk diced
• 1 cup green bell peppers diced
• 6 oz crawfish tails cleaned, reserve shells for stock. Also fine to use head and shell on shrimp
• 1 bayleaf
• 1 tbs cayenne
• 1 cup canola oil
• ¾ cup flour
• 2 tsp file powder
• 4 tbs sliced scallions
• Salt as needed
• 1 cup white rice