INGREDIENTS

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Toss cubed chicken with salt and pepper. Heat 2 Tbsp. oil in a stockpot over medium-high heat. Add chicken and cook until browned on both sides. Remove chicken from pot. Slice sausage into bite-size pieces and add to the pot, cook until browned, then remove. Remove pot from heat and set aside. In a small saucepan over medium heat, stir 1/4 cup oil, butter, and flour until smooth to make a roux. Continue stirring until mixture turns dark brown (do not walk away from this step or the roux will burn). Remove from heat and allow to cool. Return stockpot to medium-high heat and add celery, onion, bell pepper, and garlic. Cook for about 5 min., then add the cooled roux to the stock pot, along with chicken, sausage, crab, bouillon, and spices (except gumbo filé). Cook for an additional 5 min., then add diced tomatoes and chicken stock. Bring to a boil and let simmer for 45 to 50 min. Add the shrimp and cook for 5 min. more. Add the filé and adjust the thickness as desired with additional stock or water.

Serve with rice or french bread. If you like it spicier, add hot sauce to taste.

ITEMS IN THIS RECIPE

Chicken Bouillon Cubes

33

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Turkish Bay Leaves

106

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Lake Barkley Fried Chicken Seasoning

129

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Mediterranean Thyme

121

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Smoked Spanish Hot Paprika

168

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