Gumbo Recipe

Ingredients

For 10 servings

• 2 pounds (900g) skinless chicken thighs
• salt and pepper (to taste (see notes))
• 1 tablespoon (12g) Creole seasoning (or to taste)
• 2 tablespoons (30ml) canola oil
• 8 ounces (250g) smoked sausage ((andouille, kielbasa, and Polish sausage work well))
• ¼ cup (60g) unsalted butter
• ½ cup (60g) flour
• 1 medium onion, (diced)
• 2 teaspoons (10g) minced garlic
• 1 medium green bell pepper, (diced)
• 1 cup (120g) chopped celery ((about 3 stalks))
• ½ pound (250g) crab legs
• 1 tablespoon (12g) Creole seasoning
• 1 tablespoon (10g) chicken bouillon powder ((1 cube))
• ½ tablespoon (4-5g) smoked paprika
• 1 tablespoon (6g) thyme ((fresh or dried))
• 2 bay leaves
• 1 14-ounce can tomatoes, (chopped (optional))
• 6 cups (1.5l) chicken stock ((or 6 cups water and 6 teaspoons of bouillon))
• 1 pound (450g) shrimp, (peeled and deveined)
• 1 tablespoon (6g) gumbo filé
• 2 green onions, (chopped)
• ¼ cup (15g) chopped parsley