Boudreaux's Famous Gumbo

Ingredients

• •1 pack chicken breast
• •1 cup vegetable oil
• •1 cup all-purpose flour
• •3–4 lbs cluster crab
• •Shrimp — amount based on number of servings
• •1½ lbs Zatarain's andouille sausage, cut into ⅓-inch rounds
• •3 medium onions, chopped
• •4–5 ribs celery, finely chopped
• •3 bell peppers — orange, red and yellow — finely chopped
• •3 tbsp minced garlic
• •4–5 tbsp each: oregano, thyme, garlic powder
• •½ tsp cayenne pepper, or to taste
• •1½ tsp salt and ¾ tsp freshly ground black pepper, or to taste
• •3 bay leaves
• •1 box Slap Ya Mama Cajun Gumbo Mix
• •Slap Ya Mama seasoning and Tony Chachere's Creole seasoning, to taste
• •1 bunch green onions, thinly sliced
• •⅓ cup chopped fresh flat-leaf parsley
• •1 quart chicken broth, added slowly to your liking
• •Cooked white rice, Louisiana hot sauce and filé powder, for serving

Method

1. 1

   Sauté the chicken with your favorite seasoning — Creole seasoning is a must. Remember, we're adding flavor. Set aside.

2. 2

   With the oil and flour, make a roux the color of milk chocolate. Secret: I stir half a box of Slap Ya Mama Cajun Gumbo Mix into the roux for extra flavor and kick.

3. 3

   Immediately add the onions, celery, garlic, bell peppers, cayenne and sausage. Cook, stirring, until the vegetables soften, 5–7 minutes.

4. 4

   Slowly add chicken broth to the roux mixture to your liking, along with the salt, black pepper and bay leaves. Bring to a gentle simmer.

5. 5

   Continue to simmer, skimming foam or excess oil, until flavorful and thickened to your liking and the floury taste is gone — about 2 hours.

6. 6

   Add the chicken, green onions, parsley and filé. Simmer about 30 minutes longer.

7. 7

   Add the crab and shrimp. Adjust thickness with water or chicken broth slowly, as needed. Serve over hot white rice with hot sauce on the side.