Gumbo is a type of stew that has its root in Louisiana; it is the most and famous dish that is found on the meals of all class of peoples. People irrespective of the status enjoy the dish, the ingredients may vary depending upon the choice they have. The dish was first introduced in 1802 and later on it was published in many cooking books. This dish is defined to be as a combination of large collection of seasoning and other ingredients, it is a dish to be prepared with a lot of patience as the preparation requires at least 3 hours of cooking. The below mentioned steps will help in preparation of the authentic American Gumbo at home with the taste of the restaurant style.

Ingredients:
Chicken thighs – 1 lb (boneless)
Crab (king size) – 2 lbs
Shrimps (large size)– 1lb
Andouille sausage – 1 lb
dried shrimps – 1 cup
Diced tomatoes – 1can (14 Oz)
Onion – 1 (large) chopped
Celery – 1 ½ Cup
Bell peppers -2 (chopped)
Bay leaves – 2
Okra (chopped) – ½ lb
Salt- 2 tea spoon
Poultry seasoning – 1 tea spoon
Garlic Powder – 1 tea spoon
Onion powder – 1 tea spoon
Black pepper – 1 ½ tea spoon
Minced garlic – 2 tea spoon
Vegetable oil – 1 ½ Cups
All purpose flour – ½ cup
Chicken broth – 64 Oz

Method
1) Place a pan over medium heat and pour ¼ cup of oil into it. As the oil heats up place the chicken and cook them by applying the poultry seasoning, salt, pepper and garlic powder.

2) Cook the chicken till they it brown on both the sides then apply ½ cup of chicken broth over the chicken and cover the pan with lid to cook, until it get cooked thoroughly.

3) Keep the chicken aside once it is done.

4) In the same pan put the chopped (or can cut them small) celery, bell peppers and onions, cook for 2 minutes.

5) Add the minced garlic to it and cook till the fragrance of garlic is felt. Once garlic smell is felt turn off the heat.

6) Keep vegetables aside and chop the cooked chicken into small pieces.

7) Take a large pot and pour 1 cup of vegetable oil and place it over medium heat, once the oil is hot start sprinkling in the flour in small amounts and mix well to prevent lumps & cook the roux till it turns into peanut butter brown color for 30 minutes.

7) Once the roux turns into nice and brown, add in the remaining chicken broth.

8) Cut the Andouille sausage into slices.

9) Add the cooked vegetable, chicken to give it a nice stir for a minute and than also add sliced sausages.

10) Sprinkle in all the remaining seasoning (salt and pepper) and stir to mix. then add diced tomatoes & bay leaves, stir and cover it, and let it cook for about 20 minutes.

11) Add the chopped okra and dried shrimp then stir well for 7 minutes and than close the lid and cook it for 20 minutes.

12) Add the crabs to it and cook it for another 20 minutes.

13) Add few large shrimps, stir and reduce the heat from medium to low.

14) Sprinkle in 2-3 table spoon of the gumbo filet, stir, and let cook for 7 minutes.

15) Your gumbo is ready, turn off heat, and let the gumbo sit for few minutes.

16) Serve it with steamed rice and cornbread, Enjoy it!

Note:
1) You can avoid Okra or can add other veggies according to your taste.

2) You can also choose a different sausage according to your taste life regular beef sausage or turket sausage, etc.

3) In this recipe Alaskan King Crab is used but you can use any crab depend upon availability and your budget.

Courtesy
https://en.wikipedia.org/wiki/Gumbo
https://www.youtube.com/watch?v=MEB2sB3iV6Q