Shrimp, Sausage and Chicken Gumbo

In a Dutch oven, melt butter and saute onion, celery, pepper, and garlic with kosher salt for 7 minutes. Add chicken stock, cayenne and black pepper. Cover and simmer.

Slice sausage and brown in a skillet, about 10 minutes. Remove it from the skillet and add to gumbo along with the cooked chicken.

In the same skillet, melt 1/4 cup butter. Whisk in the flour, heat and stir the roux for 3 minutes. Add to gumbo along with file powder. Stir well. Add the shrimp, turn off the heat, and let sit 10 minutes before serving. Serve over rice.