• 1/2 cup vegetable oil
• 1/2 cup plus 2 Tablespoons all-purpose flour
• 1 green bell pepper, chopped
• 1 medium onion, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 1 tablespoons creole seasoning
• 1 quart lobster stock
• 2 teaspoons Worcestershire sauce
• 1 pound smoked andouille sausage, cut into 1/4-inch thick rounds
• 2 pounds shrimp, peeled and deveined
• Salt to taste
• 3-5 green onions, chopped

• Heat the peanut oil in a large, thick-bottomed pot, such as a Dutch oven, on medium high heat, for a minute or two. • Whisk in the flour and lower the heat to medium. Stir almost constantly, making sure to scrape the bottom of the pan as you stir.
• Keep cooking and stirring for about 15 minutes.
• Add green pepper, onion and celery. Cook, stirring, for 5 minutes.
• Add the garlic and cook another 2 minutes. Stir in the Creole seasoning.
• Slowly add the stock to the bell pepper onion roux mixture, stirring constantly while you do so.
• Bring the gumbo to a simmer and add the Worcestershire sauce.
• Cover and simmer gently for 30 minutes.
• Stir in the sausage and cook for 5 minutes.
• Add the shrimp, return to a simmer, and cook another 5 minutes, until the shrimp has just cooked through. Add salt to taste.
• Serve with white rice, garnished with green onions.

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