Cove Cuisine Gumbo

Ingredients:

• 6 cups Cold Water, for the stock
• 1 bunchs Shrimp and Crawfish Heads, for the stock
• 1 tablespoons Oregano Garlic Olive Oil, for the stock
• 1 smalls Yello Onion, chopped, for the stock
• 1 cups Celery Stalks, for the stock
• 1 freshs Carrot, chopped, for the stock
• 2 cloves Garlic, sliced, for the stock
• 1 teaspoons Black Peppercorns, in a spice bag, for the stock
• 1 leafs Bay Leaf, cruched in a spice bag, for the stock
• 2 sticks Thyme, in a spice bag, for the stock
• 1 teaspoons Oregano, dried, in a spice bag, for the stock
• 1 1/4 cups Flour, for the roux
• 1 cups Oregano Garlic olive oil, for the roux
• 1 pkgs Louisiana Cajun Gumbo Base 5 oz ( optional )
• 3 larges Boneless chicken thighs
• 2 wholes Andoullie Sausage, sliced 1/4 thick
• 1 pounds Shrimp, peeled, deveined
• 2 pounds Crawfish, shelled
• 2 cups Okra, sliced
• 1 mediums Yellow Onion, minced
• 1 bunchs Green Onions with tops
• 1 larges Red Bell Pepper, chopped
• 1 sticks Celery, chopped
• 2 cloves Garlic, minced
• 3 wholes Bay Leaves, crushed
• 1 bunchs Parsley, chopped
• 28 oz cans San Marzano Tomatoes, canned
• 1 to tastes Kosher Salt
• 4 dashs Crystal Sauce
• 2 dashs Worcestershire Sauce
• 1/2 tablespoons File Powder
• 3 cups Long Grain Rice