Gumbo

4 oz vegetable oil
4 oz flour
1 1/2 lb medium raw head-on shrimp
2 quarts water
1 medium onion, diced
1/2 stalk celery, diced
1 green pepper, diced
2 T garlic, minced
1 large hothouse tomato, seeded and diced
1 T Tony Chachere's
1 t black pepper
1 t fresh thyme
1/4 t cayenne
2 bay leaves
1/2 lb andouille sausage, cut into 1/4-inch pieces
1 lb chicken thighs, cubed
1 T file powder

Put oil and flour into 5-6 quart Dutch oven and whisk.

Place in middle of oven uncovered.

Bake at 350 for 90 mins, stirring every 30 mins or until chocolate brown.
Brown sausage and chicken.
De-head, peel, and devein shrimp.
Boil heads and shells in 2 quarts water.

Simmer for 1 hour or until liquid has reduced to 1 quart.

Remove from heat, strain, and discard solids.

To the roux, add onion, celery, green pepper, and garlic and sauté 8 mins.

Add tomatoes, Tony's, pepper, thyme, cayenne, and bay leaves.

Whisk in shrimp broth, decrease heat to low, and cook 35 mins.

Turn off heat and add shrimp and sausage.

Whisk in file powder, cover, and let sit for 10 mins.

Serve over rice.
Serves 6.

Alton Brown