Gumbo, Seafood, Chicken and Sausage

Ingredients

• 1/2 cup vegetable or corn oil
• 3/4 cup all purpose flour
• 1/3 cup red bell pepper diced
• 1/3 cup yellow bell pepper diced
• 1/3 cup green bell pepper diced
• 2 tablespoons minced garlic from about 3-4 large cloves
• 1 medium onion diced
• 2 stalks celery diced
• 1 tablespoon cajun seasoning recipe below
• 1/2 pound andouille or smoked sausage cut into half inch pieces
• 3/4 pound boneless skinless chicken thighs cut into half inch cubes
• 4 cups chicken stock or broth low sodium
• 3 cups seafood stock (optional) (or additional chicken stock)
• 15 ounces frozen okra
• 1/2 pound medium shrimp shelled and deveined
• 8 ounces raw oysters in their liquor
• 1/4 cup chopped parsley

FOR CAJUN SEASONING

• 2 1/2 teaspoons smoked paprika
• 2 teaspoons kosher salt (Diamond Crystal)
• 2 teaspoons garlic powder
• 1 teaspoon black pepper
• 1 teaspoon minced dried onion
• 1 teaspoon cayenne pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon ground bay leaves

SERVE WITH

• 1 bunch thinly sliced scallions
• 4 cups cooked white rice
• extra chopped parsley
• hot sauce preferably Crystal

Directions

1. Place a dutch oven or heavy bottomed stockpot over medium high heat. Add the oil and heat until very hot, oil will start to shimmer and have a moiré effect. With a wooden spoon, stir in the flour and cook, stirring constantly until the color of the roux is a deep golden brown.
2. Add the onion, celery, red, yellow and green bell pepper and garlic to the roux and cook for 3-4 minutes until the vegetables are softened slightly and tender.
3. Stir in the cajun seasoning and cook for one minute until fragrant.
4. Add the chicken and sausage and cook for an additional 4-5 minutes until the sausage is fragrant and chicken is cooked on the outside.
5. Add stock one cup at a time, mixing after each addition, so that its well blended and bring to a boil. Reduce heat to a simmer and cook with the lid slightly askew on the pot for 1 hour.
6. Stir in the okra and simmer for half an hour with the lid askew on the pot, for steam to escape.
7. Stir in the shrimp and oysters with their liquor and cook for 5 minutes, just until the seafood is cooked through, but not over-cooked. Remove from heat. Stir in the parsley.
8. Ladle the gumbo into a bowl and garnish with white rice, scallions, parsley and hot sauce to taste.