1 C. Oilerie Garlic evoo
1 C. flour
1 large onion, chopped
3 - 4 ribs of celery, chopped
1 large green bell pepper, seeded & chopped
2 Tbl. minced garlic
1 (15 ounce) can stewed tomatoes. Feel free to use the flavored varieties to spice things up.
4 tsp. Curt's Table Spice
1 tsp fresh thyme, chopped. You may also use 2 tsp. dried thyme.
1/4 tsp. cayenne pepper or 1/2 tsp. hot sauce
2 bay leaves
4 C. rich chicken stock
2 C. rich beef stock
1 (8 ounce) bottle of clam juice (Trust me, this is the secret ingredient)
12 ounces of andouille sausage or kielbasa, cut into 1/4" pieces and browned
2 lbs. raw shrimp, peeled and deveined
1 lb raw crawfish tail meat
1 Tbl file powder

Preheat oven to 350 degrees. Place the garlic olive oil and the flour into an 8 qt cast iron Dutch oven and whisk together to combine. Place the pot, uncovered, on a rack set in the middle of the oven. Bake for 1 1/2 hours whisking 2 to 3 times during the cooking process.

Once the roux is done, carefully remove the pot from the oven and set it over a burner on medium heat. Gently add the onion, celery, green pepper and garlic. Cook, stirring constantly, for 7 to 8 minutes or until the onions begin to turn translucent. Add the stewed tomatoes, Curt's Table Spice, thyme, cayenne pepper and bay leaves. Stir to combine. Gradually add the chicken stock, beef stock and clam juice while whisking constantly. Decrease heat to low, cover and cook for 35 minutes. Turn off the heat, add the shrimp, crawfish tail meat and sausage and stir to combine. Add the file powder while stirring constantly. Cover the pot and allow it to sit for 10 to 15 minutes. Adjust seasonings and serve over rice. (Oilerie Saffron Rice is our favorite!)

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