Ingredients
2 pounds of crablegs
2 lb of shrimp
Sliced andouille sausage
4 5boneless skinless chicken thighs
8 cups chicken broth
Diced green bell pepper and onion
1 chopped celery stalk
1 cup of flour
1 cup of vegetable oil
1 tbsp of the following: Creole, black pepper, onion powder, garlic powder
3 bay leaves
Directions
Step 1
Start by browning chicken thighs and andouille sausage.
Step 2
Remove from pan and add flour and oil into same pan.
Step 3
Mix well every 3 minutes until roux is desired darker color. (Takes 45 mins - 1 hour)
Step 4
Add in bell pepper, celery, and onion. Cook for 5 minutes.
Step 5
Add in chicken broth and seasonings and mix well.
Step 6
Shred chicken and add in pot , along with sausage. Cook for 5 minutes.
Step 7
Add in crab and shrimp. Cover and allow to simmer for additional 8 minutes.
Step 8
Serve with rice and enjoy!
