Seafood Gumbo

Steps

1. 1

   Dice the green bell pepper and yellow onion, chop the celery, and mince the garlic. Slice the andouille sausage if it is not already sliced.

2. 2

   Season the chicken thighs on both sides with a little salt and black pepper.

3. 3

   Brown the chicken in a pot over medium heat for about 3–4 minutes per side. It will finish cooking in the gumbo, so do not eat it yet. Remove and set aside.

   Start 4-minute timer
4. 4

   Add the sliced andouille sausage to the pot and brown it until it has some color. Remove and set aside.

5. 5

   Combine the vegetable oil and flour in the pot. Cook over low heat, stirring continuously, until the roux reaches a dark chocolate color.

6. 6

   Remove half of the roux from the pot and reserve it for later.

7. 7

   Add the diced green bell pepper, yellow onion, and chopped celery to the remaining roux. Cook for about 3–4 minutes, allowing the vegetables to cook down.

   Start 4-minute timer
8. 8

   Add the minced garlic to the pot.

9. 9

   Pour in the chicken broth and add the Creole seasoning, black pepper, onion powder, garlic powder, salt, gumbo filé, paprika, Old Bay, and bay leaves.

10. 10

    Return the browned chicken and sausage to the pot. Bring the gumbo to medium heat and cook until the chicken is done. Skim foam and impurities from the surface as they form to keep the broth clear.

11. 11

    Remove the cooked chicken from the pot, shred it, and taste it for seasoning. Return the shredded chicken to the pot.

12. 12

    Add the crab legs and shrimp. Cook the seafood in the gumbo for about 10 minutes.

    Start 10-minute timer
13. 13

    Turn off the heat. Let the gumbo cool; the broth will thicken as it cools.