In a large skillet, combine oil, flour and file powder to form a roux. Cook over medium heat, stirring often until roux is very dark (be careful not to burn). Add

vegetables, andouille, garlic, spices and shrimp and continue to cook for five to seven minutes, stirring constantly to prevent burning. Meanwhile, bring shrimp stock and tomatoes to a boil. Slowly add roux mixture to boiling stock and mix well. Add the crab meat and lower heat to a slow simmer. Cook 10 more minutes. Add hot sauce and cayenne pepper.

Place a small amount of white rice in each serving bowl, then pour gumbo over rice and serve.

Yield: 1 gallon