Andouille, Crab And Oyster Gumbo

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1/2 cup all-purpose flour

1/2 cup vegetable oil

1 pound andouille sausage, sliced 1/4 inch thick

3 large celery ribs, cut into 1/2-inch dice

1 onion, cut into 1/2-inch dice

1 red bell pepper, cut into 1/2-inch dice

1 habanero chile, minced and most seeds discarded

3 garlic cloves, minced

1/2 pound okra, sliced 1/4 inch thick

2 teaspoons dried thyme

1 bay leaf

3 tablespoons filé powder (see Note)

5 cups chicken stock or low-sodium broth

3 cups bottled clam juice

3 tablespoons Worcestershire sauce

3 large tomatoes, finely chopped

1 pound lump crabmeat, picked over

2 dozen shucked oysters and their liquor

Salt and freshly ground pepper

Steamed rice or crusty bread, for serving

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