Cook half the andouille sausage and until browned, about two to three minutes. Flip and brown on the other side. Repeat with the other half of the sausage.
Remove the sausage from the pot and reserve. Add canola oil and bacon grease. Once hot, whiskey in flour to make the gumbo roux.
As you whisk, the gumbo roux will go from blond to the color of peanut butter. Keep whisking until it turns the color of melted chocolate.
Once the roux is ready, stir in the celery, green pepper and onion and cook for about five minutes. Stir the vegetables often. Add garlic and cook for about 30 seconds.
Slowly stir in the stock. Add in the Cajun seasoning, bay leaves, Worcestershire sauce, hot sauce and sausage. Bring to a boil and then cover and simmer.
After an hour, stir in the crawfish tails and filé powder. Allow to simmer for a minute or two — just enough to heat the crawfish. Serve with rice
When you need the ultimate Cajun dish, it doesn’t get better than this crawfish gumbo with andouille sausage. It’s sure to whisk you away to a trip to New Orleans for some good eats.