• 1/2 pound cajun-style andouille sausage, sliced
• 1 cup plus 1 tablespoon avocado oil
• 1 cup all-purpose flour
• 2 green bell peppers, diced
• 2 large yellow onions, diced
• 4 large celery ribs, diced
• 8 cloves garlic, minced
• 1/2 teaspoon cayenne pepper
• 1 tablespoon Cajun seasoning
• 2 teaspoons Worcestershire sauce
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1.4 liters chicken stock
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 pound fresh or frozen okra, sliced
• 2 pounds, cleaned and deveined shrimp
• 1/2 teaspoon gumbo file powder
• Garnish
• white rice
• green onions

Preheat your smoker to 350°F. (If you do not have a

smoker you can do this in your oven or the traditional

way on the stove top).

In a large dutch oven, on medium-high heat, add 1

tablespoon of canola oil and brown sliced sausages and

set aside. Add remaining 1 cup of canola oil along with

fl our, stirring to form a paste. Put uncovered in your

smoker until the roux is chestnut or chocolate-brown.

This will take approximately 4 hours. You will need to

stir this occasionally but not constantly like you would

preparing it on the stove.

When the roux reaches the desired color, put the dutch

oven on your stove top if you were using the smoker. Add

green bell peppers, onions, celery and cook over medium

heat, stirring often for 10 minutes. Add garlic, cayenne,

Cajun seasoning, Worcestershire sauce, salt and pepper

and cook for another 2 minutes. Add stock, thyme and

bay leaves. Bring to a gentle simmer and allow to cook

uncovered, stirring occasionally for 1 hour. Add okra and

browned sausage and simmer for another hour. In the

last 5 minutes add the shrimp and gumbo fi le powder

and cook until shrimp are cooked through. Serve with

white rice, and sliced green onions.