Sausage Gumbo

Place the chicken stock in a large pot over medium heat and bring to a boil.

Combine chopped vegetables in a bowl, set aside.

Roux
Place oil in a heavy skillet over high heat. Add the flour and whisk constantly until the roux is a dark reddish-brown, almost black but do not allow the flour to burn.
 
When the roux is ready add the chopped vegetables and stir. Add the seasoning mix. Cook, stirring frequently for about ten minutes.  Spoon the roux mixture into the boiling stock and whisk to disolve.  Add the sausage and minced garlic. Simmer over low heat for about 45 minutes.

Turn the heat off the pan and add the file powder, stir until gumbo thickens.  

Serve gumbo over cooked white rice.