Step 1

Lightly season the chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, and then remove. Set aside.

Step 2

In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.

Step 3

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. It might burn.

Step 4

When you have achieved your desired color. Remove from stove and let it cool.

Step 5

Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8- 10 minutes –stirring frequently.

Step 6

Then add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves and let it cook for 5 minutes. Followed by can tomatoes about 6 cups of chicken stock, bring to a boil and let it simmer for about 45 – 50 minutes. Add the shrimp, simmer for 5 more minutes.

Step 7

Stir in file powder, green onions, and chopped parsley.

Step 8

Adjust thickness soup and flavor with broth or water and salt.