1/4 cup canola oil
8 ounces smoked sausage
2 pounds chicken skinless chicken thigh
1/2 cup flour
1/4 cup butter
1 medium green bell pepper diced
1 medium onion diced
1 cup chopped celery, about 3 sticks
2 teaspoons minced garlic
1 (14 oz) can tomatoes, chopped
1/2 pound crab legs
1 tablespoon Creole seasoning.
1/2 tablespoon smoked paprika
1 tablespoon chicken bouillon powder or 1 cube
1 tablespoon thyme fresh or dried
2 bay leaves
6 cups chicken stock
1 pound shrimp, peeled and deveined
1/4 cup chopped parsley
2 green onions chopped
1 tablespoon gumbo file
10 cups cooked rice
Lightly season the chicken with salt and pepper.
Heat the oil over medium heat in a heavy bottomed Dutch oven. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside.
In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil, and flour until smooth.
Cook on medium heat, stirring continuously, for about 20 to 30 minutes or until it turns a rich dark brown color - just like chocolate. Donít walk away from the stove during this process. It might burn.
When you have achieved your desired color. Remove from stove and let it cool.
Return the Dutch oven back on the stove. Add the onion, garlic, green pepper, and celery and cook for 8 to 10 minutes, stirring frequently.
Then add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves, and let it cook for 5 minutes.
Followed by tomatoes and about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 to 50 minutes.
Add the shrimp, simmer for 5 more minutes.
Stir in gumbo file, green onions, and chopped parsley.
Adjust thickness soup and flavor with broth or water and salt.