1

Heat 2 tbsp of the vegetable oil in a large pot over medium heat. Add the sausage. Cook and stir until cooked through. Remove the sausage using a slotted spoon and drain on paper towels. Cover and chill until ready to serve.

2

Turn the heat down to low. Add the remaining 1/4 c vegetable oil to the pot. Whisk in the flour. Continue to cook until the roux turns a chocolate brown color, stirring constantly to avoid scorching. This may take 35 to 45 minutes.

3

Add the onion, bell pepper and celery. Continue to cook and stir constantly for 1 minutes. Add the garlic and cook for 1 minute longer.

4

Turn the heat up to medium. Gradually stir in the chicken stock. Add the bay leaf, garlic and parsley. Season with salt, pepper, cayenne and hot sauce, to taste. Bring the mixture to a boil. Turn down the heat and simmer for at least 1 hour.

5

Stir in the sausage and shrimp during the last 5 to 7 minutes of cooking, until the sausage is warmed through and the shrimp is cooked through. Remove the bay leaf.

6

Pour the gumbo over white rice. Sprinkle with file powder, if desired. Garnish with parsley and green onions, if desired.

7

Enjoy!