Chicken & Sausage Gumbo with Dungeness Crab and Shrimp

Ingredients:

For the Gumbo:

• 1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces

• 1 lb andouille sausage, sliced

• 1 lb Dungeness crab, cooked and cleaned

• 1 lb shrimp, peeled and deveined

• 1 lb lump crabmeat

• 1 cup all-purpose flour

• 3/4 cup vegetable oil

• 1 large onion, chopped

• 1 green bell pepper, chopped

• 3 celery stalks, chopped

• 4 cloves garlic, minced

• 1 quart chicken stock

• 2 teaspoons Cajun seasoning

• 1 teaspoon smoked paprika

• 1/2 teaspoon cayenne pepper

• 2 bay leaves

• Salt and black pepper, to taste

• 1/2 cup green onions, chopped

• 1/4 cup fresh parsley, chopped

For Serving:

• Cooked white rice

• File powder (optional)

Instructions:

1. Make the Roux:

   • In a large pot or Dutch oven, heat the oil over medium heat. Gradually whisk in the flour. Cook, stirring constantly, until the roux is a dark brown color, about 45 minutes to an hour.

2. Cook the Vegetables:

   • Add onions, bell peppers and celery, to the roux. Cook until vegetables are softened, about 5 minutes. Add the garlic and cook for 1 minute.

3. Add Meats and Stock:

   • Pour in the chicken stock and add Cajun seasoning, and bay leaves. Bring to a boil, then reduce heat to a simmer.

   • Stir in the chicken and sausage and simmer for 45 minutes.

4. Add Seafood:

   • Add the shrimp to the pot. Cook until the shrimp are pink and cooked through, about 5-10 minutes.

   • Add the Dungeness crab to the pot. Turn off the heat and stir in the lump crab meat.

5. Finish the Gumbo:

   • Stir in the file powder.

   • Season with salt and black pepper. Stir in green onions and parsley.

6. Serve:

   • Serve the gumbo hot over cooked white rice. Sprinkle more green onions on top and serve.