Killer Voodoo Gumbo - cooking recipe

Ingredients

Roux
1 cup all-purpose flour
1/2 cup vegetable oil
Cajun seasoning
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons chili powder
1 teaspoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon parsley flakes
1 teaspoon Old Bay Seasoning
1 pinch msg
Soup
1 sweet onion (julienned)
1 bell pepper (chopped)
3 stalks celery (bias-sliced)
1 1/2 cups chopped fresh okra (or 1 12oz can okra)
1 (15 ounce) can corn (or 1 1/2 cup fresh or frozen)
1 lb andouille sausage (bias-sliced)
2 tablespoons cajun seasoning
4 cups chicken stock
2 tablespoons Worcestershire sauce
2 tomatoes, peeled and chopped
2 (15 ounce) cans kidney beans
1 lb peeled and deveined shrimp
2 tablespoons hot sauce (Louisiana, Texas Pete, or similar)
1 1/2 cups roux
Serve with
1 tablespoon sour cream (per serving)
1/2 cup cooked rice (per serving)
1/2 teaspoon gumbo file (per serving)
1 dash Angostura bitters (per serving)

Preparation

Roux: Place the vegetable oil and flour into a heavy oven-safe dish and whisk together to combine. Place on the middle shelf of the oven, uncovered, and bake for 90 minutes, whisking several times throughout the cooking process until roux is a red brick color and smells nutty.
Cajun seasoning: Mix all spices in a mortar or coffee grinder and grind together thoroughly.
Soup: Starting with chicken stock, add all ingredients (except shrimp) to a crock pot set to low. Cook for 4 hours on low stirring occasionally. Add shrimp and cook for about one additional hour until shrimp are pink and firm.