Ingredients
- 1 Cup All-Purpose Flour
- 7 Cups Chicken Stock
- 1 Cup Water
- 2 lbs Chicken Thighs (skinless/boneless)
- 1/2 lb Andouille Sausage
- 1/2 lb Shrimp
- 1/2 lb Crab Legs
- 2 stalks Celery
- 1 White Onion
- 1 Green Bell Pepper
- 3 cloves Garlic
- 2 Tbsps Canola Oil
- 1 tsp Fresh Thyme
- 2 Bay Leaves
- 1 Tbsp Gumbo Filé
- 1/2 tsp Black Pepper
- 1 tsp Salt
Method
- Preheat the oven to 400°F.
- To make the dry roux, add one cup of flour to a cast iron pan then transfer to the preheated oven and cook for 35-40 minutes, stirring occasionally.
- Be mindful not to burn the flour but allow it to reach a cinnamon-like color.
- After the flour has browned, remove it from the oven and allow it to sit for 5 minutes.
- Add the browned flour to a bowl, then whisk in 3 cups of chicken stock and set it aside.
- Using medium heat, bring a pot or Dutch oven to temperature.
- Add the oil, then sauté the bell peppers, celery, and onion for 8 minutes or until translucent.
- Add the garlic and continue cooking for 2 minutes.
- Add 4 cups of chicken stock, water, chicken thighs, and bay leaves to the pot.
- Cover and cook for 20 minutes.
- After 20 minutes, remove the chicken and bay leaves from the pot.
- Allow the chicken to cool before shredding.
- Return the liquid to a boil, then add the thyme, gumbo filé, salt, and pepper.
- Add the roux and sausage, and cook for 10 minutes.
- After 10 minutes, return the shredded chicken to the pot.
Nutrition
Calories: 300kcal