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Ingredients

• 1 1/2 cups Medium Dark Roux, see How To Roux, recipe follows
• 2 cups diced onions
• 1 cup diced celery
• 1 cup diced green bell pepper
• 1 tablespoon finely chopped garlic
• 2 quarts shrimp, crab or chicken stock
• 1 pound andouille sausage, sliced into 1/4-inch thick rounds, browned in a skillet, and drained on paper towels
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• Dash hot sauce
• 1/4 teaspoon cayenne
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 2 pounds medium shrimp, peeled and deveined
• 1 teaspoon Essence, recipe follows
• 1/2 pound lump crabmeat, picked over for shells and cartilage
• 1/3 cup green onion tops, chopped
• 1/2 cup coarsely chopped parsley leaves
• 2 tablespoons chopped fresh thyme leaves
• 1 tablespoon chopped fresh basil leaves
• 1/2 cup file powder, or to taste
• Steamed White Rice, for serving

Description

Food Network Invites You To Try This Emeril's Country File Gumbo Recipe From Emeril Lagasse.

Food Network