Shrimp, Crab and Andouille Gumbo — Robert St. John

Ingredients

• 1 /2 cup Canola oil
• 3 /4 cup Flour
• 2 Tbsp File powder
• 1 cup Onion, diced
• 1 /2 cup Celery, diced
• 1 /2 cup Bell pepper, diced
• 1 1 /2 cups Andouille sausage, sliced
• 2 Tbsp Garlic, minced
• 1 lbs Shrimp, small
• 2 tsp Salt
• 1 1 /2 tsp Black pepper
• 2 tsp Creole Seasoning
• 1 1 /2 tsp Basil, dry
• 1 tsp Thyme, dry
• 1 cup Tomatoes, diced, canned or fresh
• 2 quarts Shrimp stock
• 1 Tbsp Hot Sauce
• 1 /4 tsp Cayenne pepper
• 1 Pound Crab Claw Meat
• 2-3 cups Cooked White Rice