Step 1

Heat a pan to medium heat. Add 1 teaspoon olive oil and heat.

Step 2

Season chicken with salt and pepper and add to the pan along with the sliced andouille. Cook a couple minutes per side until browned. Set aside until ready to use.

Step 3

Add the peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 15-20 minutes, constantly stirring, until the roux browns to the color of peanut butter. You can go lighter or darker (chocolate brown) if you’d like.

Step 4

Add peppers, onion, celery and garlic. Stir and cook about 5 minutes.

Step 5

Add chicken and andouille. Stir and cook for 1 minute.

Step 6

Add crushed tomatoes, Creole seasoning, cayenne, and chicken stock. Scrape up the brown bits from the bottom.

Step 7

Add bay leaves and thyme and cook at medium-low heat for 1 hour to thicken.

Step 8

Stir in shrimp and crab and tuck into the gumbo. Simmer 6-7 minutes, or until the seafood is cooked through.

Step 9

Stir in fresh parsley and serve into bowls with filé powder on the side for thickening, if desired. Garnish with extra parsley.