Andouille Sausage Gumbo

1/2 cup flour
2 tablespoons olive oil
2 cups chopped onion
1 cup chopped green bell pepper
2 ribs celery, finely chopped
3 cloves minced garlic
16 ounces Andouille sausage, sliced
2 14 1/2 ounce cans chicken broth
3-4 dashes habanero pepper sauce
3 teaspoons Cajun blend spice mix
1 teaspoon dried thyme
2 large bay leaves
1/2 teaspoon black pepper
1 teaspoon salt, or to taste
1 cup frozen sliced okra
1 cup fresh corn cut from the cob or frozen corn
14 1/2 ounce can peeled, diced tomatoes, drained
1 tablespoon file powder
cooked rice

Place flour in 3 quart heavy saucepan and cook over medium heat, shaking
and stirring continuously till flour is the color of peanut butter (about
10 minutes). The flour can be cooked longer if desired to intensify the
flavor. Be sure to stir continuously so the flour doesn't burn. Flour roux
can be made ahead of time and stored in refrigerator. Heat oil over
medium-high heat. Add onion, bell pepper, celery and garlic. Cook till
tender. Sprinkle flour roux over top and stir till blended. Stir in
chicken broth all at once, and bring to boil, stirring till thickened. Add
sausage and spices. Lower heat, cover and simmer for 15 minutes. Add okra,
tomatoes and corn. Stir and simmer additional 15 minutes. Stir in file
powder before serving. Serve on top of scoops of rice.


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