Potato Gumbo - cooking recipe

Ingredients

1/4 cup olive oil
1/2 cup celery (chopped)
1/2 cup green bell pepper (chopped)
1 cup sweet onion (chopped)
1/2 tablespoon cayenne
1 tablespoon file powder
3 andouille sausages (chopped)
1 tablespoon molasses
2 cups chicken broth
5 medium russet potatoes (halved or quartered)
salt and pepper

Preparation

In a large skillet over medium-high heat, add half of the oil. When it is shimmering and hot, add the celery, green bell pepper, and onion. Season with salt and pepper. Saute until the onion has become just barely translucent.
Add the cayenne and file powder, stirring to coat the vegetables. Continue to cook until they just start to brown on the edges.
Remove the cooked vegetables to a crock pot set on \"high\".
Returning to the large skillet, add the remaining half of the oil and the andouille sausage. Saute in the hot oil until the sausage pieces start to brown on the sides. Add the molasses and stir to coat the sausage in it, watching so that the molasses does not burn.
Add the chicken broth to the skillet to de-glaze and get up all the darkened, stuck bits. Remove the molasses-crusted andouille and chicken broth and add it to the vegetables in the crock pot.
Add the potato pieces (I prefer to keep the skins on) to the crock pot and cover it.
Depending on the power of your crock pot, cook for 3-5 hours or just until the potatoes are tender.
Taste the gumbo and season with salt and pepper to taste.
Serve.