Northern Neck Gumbo with Choptank Oysters

1. In a 4ltr stock pot heat canola oil to a medium temperature, add sliced surry sausage and render for 6 to 8 minutes. 2. Add onions, celery, peppers and garlic, cook for 3 minutes. 3. Add spices and allow to toast until fragrant. 4. Add stock and bring to a soft simmer. 5. Prepare a brown roux by combining warm oil and flour. Cook over a medium heat until it is a dark caramel colour, approximately 15 to 20 minutes. Whisk every few minutes so as not to burn the flour. 6. Carefully whisk roux into soup. Add Worcestershire and file and allow soup to softly simmer for 20 minutes. 7. Add your garnishes and cook until oysters are slightly curled and fish is just cooked. Serve immediately in 6 large warm bowls. Tip: Leftovers make an amazing breakfast with a quick fried egg added.