Spicy Red File Thickened Gumbo with Crawfish and Andouille

Ingredients

• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried basil leaves
• 1/2 teaspoon cayenne pepper
• 2 pounds shelled crawfish tails (or 2 pounds shelled shrimp)
• 2/3 cup vegetable oil
• 2/3 cup flour
• 1/4 cup minced garlic
• 2 cups minced celery
• 2 cups minced onions
• 1 cup minced green pepper
• 1 cup minced red bell pepper
• 1 cup minced scallions or green onions
• 2 quarts plus 1 cup crawfish stock, shrimp stock, or bottled clam juice
• 2 (28-ounce) cans tomatoes
• 2 bay leaves
• 2 teaspoons dried thyme leaves
• 2 teaspoons dried oregano leaves
• 1 teaspoon ground allspice
• 1/2 teaspoon cayenne pepper, or to taste
• 2 cloves
• 1/2 teaspoon Louisiana hot sauce, or to taste
• 1 pound andouille sausage, cut in 1/4-inch slices
• 1 to 2 tablespoons file powder
• cooked rice as accompaniment
• whole, boiled crawfish (if available) for garnish

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