2 tbsp Seafood Blend
1 lb andouille sausage cut into coins
1 cup flour
4 boneless skinless chicken thighs
1 quart low sodium chicken broth
2/3 cup vegetable oil, plus additional 2 tbsp for cooking chicken
1 tbsp gumbo file powder
4 celery stalks
1 large green bell pepper
1 small yellow onion
4 bay leaves
Optional: Okra, garlic, green onion, chopped tomatoes, crab meat
In a large, heavy bottom stock pot add 2 tbsp of oil and sear chicken on both sides for about 4 minutes. Chicken should not be fully cooked, it will finish while simmering.
Remove chicken and set aside. Without draining, add sausage coins and sear on both sides, a total of 5-8 minutes.
Remove sausage and set aside, do not drain grease.
Drop heat to medium low and add oil, scraping up all the bits on the pan. Add flour to create a roux, stirring constantly so as not to burn, until roux reaches a deep chocolate color. This step will take 30 minutes, possibly longer, do not rush. Note: If roux burns, you will need to start over.
Once roux is ready, add chopped celery, bell pepper, and diced onion and mix well. Add Seafood blend and cook for 10 minutes or until tender.
Add chicken, sausage, broth, bay leaves and file powder and bring to a boil. Let boil for 5 minutes, then reduce heat to simmer for 1 hour. Add optional ingredients as desired.
Serve over rice and enjoy!