1 ½ C All Purpose Flour
1 ¼ C Vegetable Oil
1 L Onion Chopped
3 Stalks Celery Chopped
1 Green Bell Pepper Chopped
3 Cloves Garlic Minced
1 Lb. Smoked Sausage Sliced into Bite Sized Pieces
3- 32 oz. Chicken Broth
6 Boneless Skinless Chicken Thighs
2 tsp Igotchu Seafood Seasoning
2 tsp Igotchu Cajun Creole Seasoning
2 tsp Igotchu All Purpose Seasoning
3 Bay Leaves
2 T Vegetable Oil
2 Lb. Fresh Okra Cut into ½ Inch Pieces
1 Lb. Lump Crab Meat
1 Dozen Blue Crabs Broken in Half
3 Lb. Raw Medium Shrimp Peeled and Deveined
4 tsp Gumbo File’
In large stock pot over medium high heat, add 1 -32 ounce of chicken broth and bring to boil. Add Cut up sausage and boneless chicken thighs. Cook for 30 to 40 minutes. In large heavy pot over medium heat make a roux by adding 1 ¼ cup of vegetable oil and whisk in all-purpose flour to oil, whisking constantly to form a smooth mixture. Continue whisking until you achieve a deep brown color about 30 to 45 minutes. Be patient and don’t quit stirring to prevent roux from burning. Remove from heat once color is achieved and continue whisking until cooking stops. Add chopped onion, chopped celery, chopped bell pepper and minced garlic to roux, stirring to combine. Add smoked sausage and cut up chicken thighs. Bring mixture to a simmer for 15 minutes and remove from heat. In Large stock pot with broth add one other 32-ounce box of chicken broth. And bring to boil over medium heat. Slowly whisk in roux mixture to stock pot with chicken broth. Bring mixture to boil whisking constantly. Reduce heat to simmer and add Igotchu seafood seasoning, Igotchu cajun creole seasoning and Igotchu all-purpose seasoning and bay leaves. Simmer gumbo for 1 hour. In large heavy skillet add 2 tablespoons of vegetable oil and heat over medium heat. Add sliced okra to hot oil and sauté for 15 to 30 minutes to remove slime. Add cooked okra, lump crab meat, cleaned shrimp and blue crabs, simmer for 30 minutes. Before serving add 4 teaspoons of file’ powder and stir well to combine. Serve with rice
