Ingredients Needed:

• 2 lbs or 1 Whole Chicken, torn up into bite size chunks, de-boned.  OR

• 2 lbs Seafood meat of your choice (Crab meat or Crab Legs, Shrimp, Alligator, etc.)

• 8 oz Smoked Sausage (cut into quarters, halves, whole slices, or link chunks)  OR

• 8 oz Andouille Sausage (goes really well in Seafood Gumbo)

• 1/2 C Flour

• 1/4 C Butter

• 1/4 C Vegetable Oil

• 1 medium Bell Pepper, diced

• 1 large Onion, diced

• 3 sticks Celery, diced (about 1 cup)

• 2 Green Onions, chopped

• 2 tsp Minced Garlic

• 1 Tbsp Season- All

• 1/2 Tbsp Paprika

• 2 Bay Leaves

• 1 Tbsp Gumbo File

• 3 Tbsp. Parsley, chopped

• 1 Tbsp Thyme

• 1- 14.5 oz can Tomatoes (chopped, diced, or pureed)

• 1 cube Chicken Bouillion

• 6 C Chicken Broth

• 10 C cooked Rice

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1. Roux: On low heat, in a large stock pot or Dutch Oven, melt Butter and then add Vegetable Oil and Flour. Mix well. Cook for 30-40 minutes, stirring  FREQUENTLY so as not to let it burn. DO NOT leave unattended! When it is a deep rich brown color, remove from heat and let it cool. 

2. In a separate pan, sauté Onions, Garlic, Bell Peppers, Celery, and Sausage until Onions are clear and Sausage is browned.

3. When Roux is cooled, return it to a burner and turn it on medium heat. Add the sauté mixture and Chicken (if cooking seafood, add that in the last steps) and seasonings except Parsley and File, and let it cook for 5 minutes. 

4. Add the can of Tomatoes and 6 cups of Chicken Broth and bring to a boil. Reduce heat and let it simmer for 45-50 minutes.

5. If cooking seafood, add that now and cook another 5 minutes

6. Add File and Parsley

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Serve over Rice.