n a  dutch oven, heat the oil over medium heat (I just happened to get a new cast iron dutch oven as a Christmas gift from my mother and bonus father). Add the flour and whisk. Continue whisking the oil/flour mixture over the heat until the mixture (roux) is the color of a pecan (kind of medium dark brown). Note: this will not take as long as traditional all-purpose flour.

Add the onion, celery, bell pepper and garlic. Cook, stirring for about 5 – 7 minutes. Add the tomato and seasonings and stir until they are warmed up.

Whisk in the seafood stock. Heat until just boiling, then turn down the heat to a simmer. Cover and simmer for 45 minutes.

Add the shrimp, crab and andouille and return the cover to the pot. Depending on how your stove simmers, you may be able to turn off the burner at this point and let the seafood cook for about 10 – 15 minutes until the shrimp is cooked through. If your simmer is really, really low you may need to keep the stove on at a simmer for the 10 – 15 minutes to get the seafood cooked – just be sure not over to cook the seafood.

Serve over rice and offer File` and hot sauce along side.