Step 1

Heat olive oil in a large cast iron pot over medium-high heat. Add the chicken pieces and minced garlic. Sauté until chicken thighs are browned (5 minutes).

Step 2

Stir in the onion, bell pepper, and celery and cook for 5 minutes until vegetables are softened.

Step 3

Add the salt, cajun seasoning, cayenne, and cook for 2 minutes.

Step 4

After adding the crushed tomatoes and beef broth reduce heat to medium and cook for 5 minutes, add the Andouille sausage and butter. Turn the heat to medium-low and simmer for 20 minutes. During the last 2 minutes add Gumbo filé.

Step 5

Add the shrimp and cook for 3 minutes. Serve hot with a side of hot sauce for those who want more heat.