1 cup all-purpose flour
1 cup coarsely chopped celery
1 large onion, coarsely chopped
1 large poblano pepper, coarsely chopped
6 cloves garlic, minced
1 pound andouille sausage, sliced
8 cups water
2 cups vegetable Broth
6 cubes beef bouillon
1 tablespoon white
sea salt, cracked pepper
2 tablespoons hot pepper sauce (such as Tabasco), or to taste
½ teaspoon Cajun seasoning blend (such as Tony Chachere’s), or to taste
Cayenne pepper
4 bay leaves
½ teaspoon dried thyme leaves
1 (14.5 ounce) can stewed tomatoes
1 (6 ounce) can tomato sauce
4 teaspoons file powder, divided
2 tablespoons bacon drippings
2 (10 ounce) packages frozen cut okra,
1 pound lump crabmeat
3 pounds uncooked medium shrimp, peeled and deveined
2 tablespoons Worcestershire sauce
Make roux from 3 cups of water, all spices, worsteshire sauce, bacon drippings and bouillon.
When hot slowly add flour. Let simmer until roux thickens.
Add rest of water, broth, all veggies, tomato sauce, sausage into crockpot.
Add the roux and whisk until blended.
Cook on low in crockpot for two hours and then add seafood and cook for six hours
