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Export 19 ingredients for grocery delivery
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.
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