Gumbo

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2 cups Andouille sausage, cut 1/4-inch thick rounds

1 cup roughly chopped celery

1 1/2 cups roughly chopped onions

2 cups roughly chopped green and/or red bell peppers

2 tablespoons roughly chopped garlic

2 cups diced and drained tomatoes

1 tablespoon Creole seasoning of choice (recommended: J.O. spice seasoning)

1 teaspoon black pepper

1 tablespoon salt

1 tablespoon chopped fresh oregano

1 teaspoon chopped fresh thyme

1 tablespoon hot sauce

6 cups shrimp stock, recipe follows

1 1/2 pounds size 31 to 35 shrimp, peeled and de-veined (save shells for stock)

3 cups select oysters

1/2 pound blue crab claw meat, picked over, or 6 prime soft shell crabs, top shells peeled off, cut up

3 cups fresh or frozen okra, cut into 1/2-inch dice

2 tablespoons sassafras or file powder

Roux, recipe follows

Shrimp Stock:

Shrimp shells from 1 1/2 pounds of shrimp (save shrimp for gumbo)

6 cups water

Salt

1 medium onion, chopped

1 cup chopped celery

2 to 3 cloves garlic, crushed

Roux:

1 cup flour

1/2 cup oil

1/4 cup minced celery

1/4 cup minced onions

2 tablespoons Worcestershire sauce