Step 1

Into a Dutch oven or large pot measure the flour and vegetable oil. Whisk them together to combine. Cook over medium heat while whisking occasionally until as brown as peanut butter, about 6-8 minutes.

Step 2

If it starts to bubble a lot or brown in spots really quickly, turn heat down to medium-low or low.

Step 3

Meanwhile, put the sausage in a dry medium skillet over medium-high heat, stirring occasionally until blackened in spots, about 5 minutes.

Step 4

When the oil and flour mixture has reached the right deep brown color, add the celery, onion, bell pepper and garlic.

Step 5

Cook on medium-low heat until softened, stirring occasionally, about 7-8 minutes.

Step 6

Meanwhile, combine the beef stock and water in a large microwave-safe bowl and microwave on high power for 5 minutes.

Step 7

Stir the stock into the vegetables a little bit at a time (about 1/2 cup) stirring constantly until it is all added.

Step 8

Add the tomatoes, salt, black pepper, thyme, and cayenne. Stir.

Step 9

Heat over medium-high to a simmer. Add the shrimp and the sausages. Cook until shrimp are pink and opaque, stirring often, about 4 minutes.

Step 10

Stir constantly while sprinkling in the filé powder.

Step 11

Cover and let sit 10 minutes. Serve over rice.