Ingredients:

• 1/2 cup (120ml) peanut oil, or other vegetable oil
• 1/2 cup plus 2 tablespoons (90g) 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 (950ml) shellfish or chicken stock, plus 1 cup (236ml) water (see Recipe Note)
• 2 teaspoons Worcestershire sauce
• 8 to 12 ounces (225g to 340g) smoked andouille sausage, cut into 1/4-inch thick rounds
• 2 pounds (907g) 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