Ingredients

The following ingredients have 10 Servings
  • 2 pounds (907 grams) chicken thigh, (skinless )
  • salt and pepper,  (to taste)
  • ¼ cup (2 ounces) canola oil
  • 8 ounces (227 grams) smoked sausage
  • ¼ cup (57 grams) unsalted butter
  • ½ cup (64 grams) flour
  • 1 medium onion, (diced)
  • 2 teaspoons  (12 grams) minced garlic
  • 1 medium green bell pepper, (diced)
  • 1 cup (about 3 sticks) chopped celery
  • ½ pound (227 grams) crab legs
  • 1 tablespoon (12 grams) Creole Seasoning
  • 1 tablespoon (or 1 cube) chicken bouillon powder
  • ½ tablespoon  (7 grams) smoked paprika
  • 1 tablespoon  (4 grams) thyme, (fresh or dried)
  • 2 bay leaves
  • 1 14- ounce can tomatoes, (chopped)
  • 6 cups (1.5 liters) chicken stock (or substitute with water)
  • 1 pound (454 grams) shrimp, (peeled and deveined)
  • 1 tablespoon gumbo file
  • 2 green onions (, chopped)
  • ¼ cup parsley. (chopped )

Instruction

  • Lightly season the chicken with salt and pepper.
  • Heat the oil over medium heat in a heavy-bottomed Dutch oven. Then cook the chicken until browned on both sides, remove, and set aside. Add the sausage and brown, and then remove. Set aside. 
  • Melt the butter and oil in a large Dutch oven or heavy-bottomed saucepan, then add the flour and stir until smooth.
  • Cook on medium heat, stirring continuously, for about 20-30 minutes or until it turns a rich dark brown color – just like chocolate. Don't walk away from the stove during this process, or it could burn.
  • When you have achieved your desired color, remove the Dutch oven from the stove and let it cool.
  • Return the Dutch oven to the stove. Add the onion, garlic, green pepper, and celery, and cook for 8-10 minutes–stirring frequently.
  • Then add chicken, sausage, crab legs, Creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves, and let it cook for 5 minutes.
  • Follow with the canned tomatoes and about 6 cups of chicken stock, then bring it all to a boil and simmer it for 45-50 minutes. After that, add the shrimp and simmer for 5 more minutes.
  • Stir in file powder, green onions, and parsley. Adjust the soup's thickness and flavor with broth or water and salt.