by Noah Maxin

  Ingredients

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

  Directions

  Preheat the oven to 350 degrees F.

  Place the vegetable oil and flour into a 5 to 6-quart cast iron Dutch
  oven and whisk together to combine. Place on the middle   shelf of the
  oven, uncovered, and bake for 1 1/2 hours, whisking 2 to 3 times
  throughout the cooking process.

  While the roux is baking, de-head, peel and devein the shrimp. Place
  the shrimp in a bowl and set in the refrigerator. Place the   heads and
  shells in a 4-quart saucepan along with the 2 quarts of water, set
  over high heat and bring to a boil. Decrease the   heat to low and
  simmer for 1 hour or until the liquid has reduced to 1-quart. Remove
  from the heat and strain the liquid into a   container, discarding the
  solids.

  Once the roux is done, carefully remove it from the oven and set over
  medium-high heat. Gently add the onions, celery, green   peppers and
  garlic and cook, moving constantly for 7 to 8 minutes or until the
  onions begin to turn translucent. Add the   tomatoes, salt, black
  pepper, thyme, cayenne pepper, and bay leaves and stir to combine.
  Gradually add the shrimp broth   while whisking continually. Decrease
  the heat to low, cover and cook for 35 minutes. Turn off the heat, add
  the shrimp and   sausage and stir to combine. Add the file powder while
  stirring constantly. Cover and allow to sit for 10 minutes prior to
  serving. Serve over rice.