Crawfish Filé Gumbo

• 1/2 lb. butter
• 1/2 C flour
• 1 stick celery, chopped
• 1 onion, chopped fine
• 4 sprigs parsley, chopped fine
• 1/2 green pepper, chopped fine
• 4 cloves garlic, chopped fine
• 1 gallon seafood stock or water
• 3 bay leaves
• 1/2 lb. tasso, diced
• 1 lb crawfish tails
• 1/2 lb andouille sausage, sliced
• 1 T. thyme
• 2 T filé powder
• rice
• salt and pepper to taste

---

Make roux from butter and flour. Add celery, onion, parsley, green pepper, and garlic. Simmer for 15-20 minutes over low heat. At stock/water and bay leaves, simmer for 20 mins. Stir in tasso and sausage, simmer 30 min. Bring to a boil while stirring to avoid sticking. Add crawfish, thyme, salt and pepper. Simmer for 15 mins. Drop heat, stir in filé powder, and serve over rice.