1/4 cup vegetable oil
1 large yellow onion, chopped
3 stalks celery, chopped
2 Tablespoons chopped garlic
4 cups chicken stock (organic)
1/2 pound andouille or chorizo sausage, chopped (organic)
Simmer, covered, on very low heat for 1 to 2 hours, stirring occasionally.
About 1 hour before the gumbo is done, cook 2 cups long-grain brown rice in 4 cups water. After rice and water come to a boil, reduce heat to simmer, cover, and add 2 Tablespoons butter and 1 teaspoon salt. Cook for 25 minutes or until tender.
In a small pot of water, boil the shelled, deveined shrimp for 15 minutes. Discard any water, add shrimp to gumbo pot and cook for 10 more minutes.
To serve, spoon rice into bowls, then ladle a cup of gumbo into each bowl and place a handful of fresh, chopped parsley and several tablespoons of file powder on top.