Louisiana Gumbo with Shrimp and Sausage

Ingredients:

• 700 g of medium-sized raw shrimp with heads
• 250 gr. andouette sausages, cut into pieces and fried
• 120 g of vegetable oil
• 120 g of flour
• 2 liters of water
• 1 cup diced onion
• 1/2 cup chopped celery
• 1/2 cup diced sweet green pepper
• 2 tablespoons minced garlic
• 1/2 cup peeled and chopped tomatoes
• 1 tbsp. salt
• 1/2 tsp ground black pepper
• 1 teaspoon chopped thyme
• 1/4 tsp cayenne pepper
• 2 bay leaves
• 1 tbsp filé powder (a spicy powder made from the dried and ground leaves of the sassafras tree with a fresh, faint lemon scent)

Preparation:

1. Preheat oven to 180°C.
   
   Place the vegetable oil and flour in a 5-6 quart cauldron and stir. Place on the middle shelf of the oven and bake, uncovered, for 1 hour 30 minutes, stirring 2-3 times during cooking.
2. Peel the shrimp. Place the shrimp in a bowl and refrigerate. Place the heads and shells in a 4-quart saucepan with water and bring to a boil over high heat. Reduce heat to low and simmer for 1 hour or until the liquid has reduced to 1 liter. Remove from heat and strain the broth into a container.
3. Remove the cauldron from the oven and set it over medium-high heat. Carefully add the onion, celery, green pepper, and garlic and cook, stirring constantly, for 7-8 minutes, or until the onion is translucent. Add the tomatoes, salt, black pepper, thyme, cayenne pepper, and bay leaf and stir.
   
   Gradually add the shrimp broth, stirring constantly. Reduce heat to low, cover, and simmer for 35 minutes. Turn off the heat, add the shrimp and sausage, and stir. Add the filé powder, stirring constantly. Cover and let simmer for 10 minutes. Serve the gumbo over rice.
   
   Lager beer goes well with this dish.