Ingredients
2 - 3 smoked andouille sausage links (I use Richard's Sausage)
1 pound chicken breast, cubed
1 pound boneless, skinless chicken thighs, sliced
2 pounds large or jumbo shrimp, peeled & deveined (save shells for shrimp stock)
4 - 6 blue crabs (aka gumbo crabs)
1 cup duck fat (or veg. oil)
1 cup flour
2 diced celery stalks
1 diced onion
1 diced green bell pepper
8 oz lump crab meat
12 oz crawfish tail meat
3 tbsp minced garlic
5 cups chicken stock; 5 cups shrimp stock
Thyme leaves
2 bay leaves
3 tbsp onion powder
2 tbsp garlic powder
1 tbsp crab boil
1 tbsp Tony Chachere's No Salt seasoning
1 ½ tbsp gumbo file
Chopped parsley
Directions
Step 1
Grab a deep, large pot and heat to medium high heat. Add the sliced andouille sausage to the pot and cook until browned. Remove and then add the chicken and cook until browned. Remove from the pot.
2 - 3 smoked andouille sausage links (I use Richard's Sausage)
1 pound chicken breast, cubed
1 pound boneless, skinless chicken thighs, sliced
Step 2
Add the duck fat and carefully add the flour. Using a whisk or wooden spoon, cook the roux (do not leave, keep stirring) until it has a silky, chocolate color and thickened consistency. Add the holy trinity (bell pepper, onion and celery) to the roux and sauté the vegetables down for about 5 minutes. and then add the minced garlic. Next, add the browned sausage and chicken to the pot and mix. Next, add the blue crabs and stir.
1 cup duck fat (or veg. oil)
1 cup flour
2 diced celery stalks
1 diced green bell pepper
4 - 6 blue crabs (aka gumbo crabs)
3 tbsp minced garlic
Step 3
Then, you will add the chicken and shrimp stock to the pot. Stir and add the thyme leaves, crab boil, onion powder, garlic powder, and Tony's and mix and lastly, add the bay leaves. Bring to a boil. Once at a boil, reduce the heat to low-medium simmer and cover the pot for 45 minutes.
5 cups chicken stock; 5 cups shrimp stock
Thyme leaves
1 tbsp crab boil
3 tbsp onion powder
2 tbsp garlic powder
1 tbsp Tony Chachere's No Salt seasoning
2 bay leaves
Step 4
Uncover and remove the bay leaves. Add the lump crab meat, shrimp and crawfish tails. Stir and add parley and the gumbo file. Mix well and serve hot with white rice.
2 pounds large or jumbo shrimp, peeled & deveined (save shells for shrimp stock)
8 oz lump crab meat
12 oz crawfish tail meat
1 ½ tbsp gumbo file
Chopped parsley
