Gulf Coast Gumbo

Ingredients

• 1 1/2 quarts (6 cups) chicken stock
• 1 pound crawfish, rinsed well in several changes of cold water and eviscerated
• 1 pound (31 to 40 size) shrimp, deveined
• 1 tablespoon olive oil
• 1 pound chorizo sausage
• 1 large white onion, chopped
• 3 stalks celery, diced medium
• 1 green bell pepper, stem and seeds removed and diced medium
• 1/2 cup all-purpose flour
• 3 tablespoons tomato paste
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper flakes
• 5 or 6 fresh or defrosted fresh frozen okra, stem-end removed and sliced
• 3 tablespoons freshly chopped parsley leaves, divided
• 3 or 4 fresh scallions, white and tender green parts only, sliced
• 1 red bell pepper, stem and seeds removed and diced medium
• 3 large fresh tomatoes, seeds removed and medium diced
• 2 dozen shucked oysters
• 1 pound cooked lump crabmeat, picked over for shells
• 2 cups cooked white rice
• 1 to 2 tablespoons file powder

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