Big Charlie's Gumbo

A roux cooked to a deep reddish-brown is what gives gumbo its distinctive flavor. This version uses andouille sausage, cubes of beef, crab and shrimp in a highly seasoned stew.

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Melt butter in a large skillet over medium heat. Cook garlic, onions, celery and okra, stirring constantly until golden brown.Set aside.

In a large heavy bottomed stock pot over medium-high heat, combine 1/4 cup of butter and flour. Cook, stirring constantly, until the roux becomes chocolate brown. Stir in the vegetable mixture, and stew meat. Cook, stirring, until vegetables are tender, and meat is evenly brown. Stir in water, tomatoes and sugar. Season with parsley, thyme, bay leaves, salt, cayenne pepper and black pepper. Bring to a boil, reduce heat, and simmer for 2 1/2 hours, stirring occasionally.

Add shrimp, crabmeat and andouille to stock pot. Stir in hot pepper sauce and Worcestershire sauce. Remove seeds from lemon and squeeze juice into stock pot.Simmer an additional 10 minutes, stirring occasionally. Remove bay leaves, sprinkle with filé powder, and serve.

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