Step 1

In a heavy duty deep skillet or cast iron pan add butter and oil. Cook over medium heat until hot and butter is melted.

Step 2

Slowly sprinkle flour into oil while whisking. Cook mixture over medium heat for around 30 minutes until a deep, dark mahogany, chocolate color. Stir frequently for even color, and to prevent burning. If roux starts to smoke remove from heat for a few minutes to cool. If the roux burns it needs to be discarded and restarted.

Step 3

Stir in onions, celery, bell pepper, and garlic. Cook until softened. Add sausage and bay leaves. Stir until combined.

Step 4

Slowly stir in chicken stock, water, thyme, salt, smoked paprika, granulated garlic, and cayenne pepper. Bring to a simmer, reduce heat to low, cover, and cook for 45 minutes- 1 hour.

Step 5

Stir in shrimp and cook until pink about 3-5 minutes.

Step 6

Add file powder and stir until combined.

Step 7

Serve with a scoop or rice. Garnish with fresh parsley and green onions.