INGREDIENTS
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4 ounces vegetable oil
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4 ounces all-purpose flour
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1 1/2 pounds raw, whole, head-on medium-sized (31-50 count) shrimp
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2 quarts water
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1 cup diced onion
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1/2 cup diced celery
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1/2 cup diced green peppers
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2 tablespoons minced garlic
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1/2 cup peeled, seeded and chopped tomato
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1 tablespoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1 teaspoon fresh thyme, chopped
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1/4 teaspoon cayenne pepper
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2 bay leaves
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1/2 pound andouille sausage, cut into 1/4-inch pieces and browned
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1 tablespoon file powder