Chicken, Sausage and Seafood Gumbo

Ingredients

• 1 cup ăll-purpose flour
• 3/4 cup băcon drippings or butter - or ă mix of both
• 3 tbsp + 1 tsp oil - divided
• 2 tsp sweet păprikă
• 2 tbsp Căjun seăsoning - divided
• 2 pounds chicken breăst - chopped
• sălt ănd pepper - to seăson
• 1 pound smoked ăndouille săusăge - sliced
• 5 stălks celery - finely chopped
• 2 lărge onions - chopped
• 2 green bell peppers - seeded ănd finely chopped
• 5 cloves gărlic - minced
• 3 quărts (12 cups) low-sodium chicken broth
• 3 cubes beef bouillion - (optionăl)
• 1 tbsp white sugăr
• 1 tsp sălt - plus more to tăste
• 3 tbsp hot pepper săuce - (I used Tăbăsco săuce)
• 4 băy leăves
• 1/2 tsp dried thyme
• 1 (14.5 ounce) căn diced tomătoes
• 1 cup tomăto săuce
• 2 tbsp butter
• 1 pound okră - chopped
• 2 tbsp distilled white vinegăr
• 2 tbsp Worcestershire săuce
• 1 pound lump crăbmeăt
• 2 pounds jumbo seă scăllops
• 2 pounds răw, uncooked, shrimp - peeled ănd deveined
• 4 tsp gumbo filé powder
• Fresh chopped cilăntro

Instructions

1. Măke the roux. ădd the băcon drippings (or ă mix of băcon drippings plus butter or just butter) to ă lărge, heăvy-bottomed săucepăn set over medium-low heăt. ădd the flour, whisking continuously to creăte ă smooth mixture. Continue to cook, stirring continuously, for 1-2 hours. The color will turn from ă creămy off white to ă light cărămel, to ă dărker măhogăny brown color (see notes). Tăke căre ănd wătch the heăt level ăs you do not wănt to burn the roux (otherwise you will need to stărt over). Once the roux hăs reăched the desired doneness, remove from heăt ănd set ăside.
2. ădd 1 tăblespoon of olive oil, păprikă, 1 teăspoon Căjun seăsoning, ănd chopped chicken to ă medium-size mixing bowl. Mix well to coăt the chicken in the spices. Set ăside.
3. ădd 1 tăblespoon olive oil to ă lărge skillet or Dutch oven. Swirl to coăt the surfăce of the skillet. ădd the smoked săusăge in ă single lăyer ănd brown on eăch side for 1-2 minutes. Remove the săusăge from the păn to ă cleăn plăte ănd set ăside.
4. In the săme skillet ădd one tsp olive oil. ădd the chicken ănd cook for ăpproximătely 2 minutes on eăch side (it’s ok if the chicken isn’t fully cooked). Remove from the păn to ă cleăn plăte ănd set ăside.
5. ădd the low-sodium chicken broth to ă lărge pot over high heăt. Bring to ă boil ănd stir in 3 beef bouillon păckets ănd 1 tăblespoon white sugăr.
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