Chicken, Sausage & Seafood Gumbo

Chicken, Sausage & Seafood Gumbo

Some key points/tips:
1) For the roux, I recommend using any kind of seafood stock, but you can use a mixture of flour and water and other seasonings if you choose.
2) Remember to use a non-reactive (non-cast iron) pot for any gumbo (I didn't even know this, found this tip on the website) that includes tomatoes, as they will discolor.
3) Do not use imitation crab/seafood meat!
4) There are many different ways to make Gumbo. My way is how my mom used to make it when I was a young lad with a little extra to give it flare! I hope you enjoy making this delicious dish!
5) As with cooking any other dish, don't feel weird if you begin to talk to yourself and the ingredients or begin to speak with an accent (lol, it's not just me is it...)

Got some helpful tips, references and inspiration from this website: http://www.gumbopages.com/food/soups/seafood-gumbo.html

1/2 cup oil
1/2 cup flour
1/2 medium white onion, diced
1/2 medium yellow (sweet) onion, diced
1-2 green bell peppers, diced
3 ribs celery, finely diced
4 cloves garlic, minced
4 tomatoes (or 8 Roma tomatoes), seeded and diced (if you like tomatoes in your gumbo - I used 4 Roma tomoatoes)
4 quarts seafood stock (may not need to add all 4 quarts, monitor liquid level and adjust accordingly.)
1 quart lobster stock (kick it up a notch...BAM!)
1 tablespoon Old Bay Seasoning (adjust to taste; may need more or less depending on your taste preference)
1/2 teaspoon of Cayenne Pepper
1/2 teaspoon of Lemon Pepper
1 teaspoon dried thyme leaves
2 bay leaves
Salt and black pepper to taste
4 skinless chicken breast, cubed
2 chicken legs, 2 chicken thighs, remove from bone and cube (not needed, but I threw it in for added chicken flavor)
1 pack of smoked sausage (2 in a pack), slice 1/2 inch thick slices
2 pounds medium shrimp, peeled and deveined
1 pound of fresh backfin crabmeat (I used Phillips Brand - Jungle Jim's)
1 pound fresh lump crabmeat (I used Phillips Brand - Jungle Jim's)
1 tablespoon flour (for thickening if needed during cooking - gumbo liquid should be thicker than broth, but less viscous than chowder; almost like a bisque consistency)
2 cups cooked long-grain white rice (adjust based on # of servings)

Note: Amounts can be adjusted to accomodate larger or smaller parties. Constantly taste Gumbo throughout the cooking process as to correctly adjust seasonings.

In a large pot, heat the oil and add the flour. Stir constantly until a light brown roux is formed, then add the onions, bell pepper, celery and garlic. Sauté until the onions become translucent and the vegetables are tender. Add the tomatoes and cook over medium heat for 10 minutes. Add the seasonings, and about 1/2 teaspoon each of salt and pepper, and continue to cook another 10 minutes. Add the stock. Bring to a boil, then reduce heat to simmer and cook another 45 minutes. (Make sure to taste Gumbo during seasoning process and adjust accordingly)

While Gumbo is simmering, cook chicken breast, leg and thigh cubes in a non-stick pan with a little olive oil. Lighly season chicken with Old Bay seasoning, pepper and a little lemon pepper (this can be ad-libed as you don't want the chicken to over-power the gumbo). Transfer cooked chicken to the Gumbo.

In the same pan, cook the smoked sausage and transfer to Gumbo.

With the gumbo on very low heat, add the shrimp and backfin crabmeat 10 minutes before serving and the lump crabmeat just before serving (don't cook the crabmeat, just stir until it is brought to temperature of Gumbo - this is the part I forgot to do, as I left crabmeat at home lol!).

Add additional stock/flour to thin or thicken the Gumbo. Taste and adjust seasonings.

Let stand for 15 minutes.

Place about 1/2 to 2/3 cup of rice into bowl or plate and ladle the gumbo over and around it.