Shrimp Gumbo with Andouille Sausage

Ingredients

• 1/2 cup (120ml) peanut oil , or other vegetable oil
• 1/2 cup plus 2 tablespoons ( 90 g ) all purpose flour
• 1 green bell pepper , chopped
• 1 medium onion, chopped
• 3 celery stalks , chopped
• 4 garlic cloves , minced
• 1 tablespoon Cajun seasoning
• 1 quart ( 950 ml ) shellfish or chicken stock , plus 1 cup (236ml) water (see Recipe Note)
• 2 teaspoons Worcestershire sauce
• 8 to 12 ounces ( 225g to 340 g ) smoked andouille sausage , cut into 1/4-inch thick rounds
• 2 pounds ( 907 g ) shrimp , peeled and deveined
• Salt and pepper to taste
• 3 to 5 green onions , white and green parts, chopped
• 1 tablespoon filé powder , optional
• Hot sauce (such as Tabasco ) to taste

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