2 lbs. skinned and trimmed nutria meat
1 lb. jumbo lump blue crab meat
1 lb. andouille sausage, sliced thin
2 cups shucked oysters and reserved juices
8 tbs. flour
10 tbs. canola oil
1 cup each diced celery, onion, red bell pepper
2 cups sliced fresh okra
16 ounces tomato puree
3 tbs. Worcestershire sauce
3 tbs. gumbo file powder (ground sassafras)
1 habanero or scotch bonnet chili, minced. Dried chilies are also a fine substitute
5 cups chicken stock
3 cups fish stock or clam juice
2 tsp. dried thyme
3 cloves minced garlic
1 bay leaf
Cut the nutria into 1-inch cubes, brown the nutria in batches using 2 tbs. of the canola oil, reserve.
Place the flour and remaining oil in a large well-insulated soup pot over medium heat.
Stir every 45 seconds as the roux turns blond, then brown, then dark brown.
When very dark brown and aromatic, add the vegetables, andouille sausage, herbs, spices and garlic.
Saute until onions are glassy, add the tomatoes and nutria and stir.
Add the stock and Worcestershire.
Bring mixture to a boil, reduce heat to maintain a simmer, and simmer for 1 hour.
Add the seafood and continue cooking for 10 minutes.
Season with salt and pepper and serve, passing crusty bread at the table.
Andrew's Cooking Tip: "I think rear haunches work best here. Squirrel, possum, raccoon and other small animals also work well here."