Ingredients

• 1 pound Andouille or smoked sausage, cut into halfmoon slices

• 2 red bell peppers, finely chopped

• 1 green bell pepper, finely chopped

• 1 yellow onion, finely chopped

• 3 celery stalks, finely chopped

• 1/2 cup unsalted butter, cubed

• 1 tablespoon Old Bay seasoning

• 2 teaspoons chicken bouillon

• 1 teaspoon garlic powder

• 1 teaspoon gumbo file

• 1 teaspoon kosher salt

• 1 teaspoon freshly ground black pepper

• 2 tablespoons tomato paste

• 1/2 cup all purpose flour, plus more for surface of table

• 1/2 cup canned tomatoes

• 4 cups chicken broth

• hot sauce or cayenne pepper to taste (optional)

• 1 pound peeled and deveined shrimp

• 2 (6-ounce) cans lump crabmeat

• 2 sheets puff pastry, thawed

• 1 large egg yolk, lightly beaten

• 1 tablespoon water