Andouille, Crab and Oyster Gumbo

Ingredients

• 1 pound andouille sausage sliced
• 1  bay leaf 
• 3 rib celery cut into 1/2-inch dice
• 5 cups chicken stock see 
• 3 cups bottled clam juice 
• 2 teaspoons thyme leaves dried
• 3 tablespoons filé powder 
• 0.5 cup flour all-purpose
• 3 cloves garlic minced
• 1  habanero chile minced
• 24  oysters and their liquor 
• 1 pound lump crab meat picked over
• 0.5 pound okra sliced
• 1  onion cut into 1/2-inch dice
• 30 servings pepper freshly ground
• 1  bell pepper red cut into 1/2-inch dice
• 30 servings salt 
• 3 large tomatoes finely chopped (large)
• 0.5 cup vegetable oil 
• 3 tablespoons worcestershire sauce 

Equipment

• pot

Directions

1. In a pot, stir the flour and oil until smooth. Cook over moderate heat, stirring often, until the roux turns a rich brown color, 15 minutes.
2. Add the andouille, celery, onion, bell pepper, habanero, garlic, okra, thyme, bay leaf and half of the fil powder and cook over moderate heat, stirring, until the onion is translucent.
3. Add the stock, clam juice, Worcestershire and tomatoes; bring to a boil. Reduce the heat to low and simmer for 1 hour, stirring.
4. Stir in the remaining fil powder and add the crab, oysters and their liquor. Season with salt and pepper and simmer gently for 1 minute to just cook the oysters.