Seafood Gumbo from Katie T. La

From Facebook, Katie T. La

Seafood Gumbo
1 lb boneless skinless chicken thighs
1.5 lbs snow crab legs
1 lb shrimp, peeled and deveined
1 lb cooked crawfish tails
1 lb spicy andouille sausage, cut into chunks
1 cup dried shrimp
1 14.5 oz can diced tomatoes
1 large onion, diced
2 bell peppers, diced
1/2 lb okra, cut into one inch chunks or buy frozen
1.5 cups celery ribs, chopped
2-3 tsp minced garlic
3-4 bay leaves
1 tsp garlic powder
1 tsp onion powder
3 tsp seasoned salt, divided
1.5 tsp ground black pepper, divided
1 tsp poultry seasoning
3 tsp gumbo filé, more as desired
68 oz stock, divided (see recipe below)

For the Roux:
1 c vegetable oil
1 cup all purpose flour

For stock:
4 whole blue crabs
1 lb of shrimp shells & heads
1 chicken carcass or 2-3 lbs of chicken bones

Making the stock: boil everything for 15 minutes with 1 tsp salt and 10 cups water, remove crabs, then continue simmering another 30 minutes. Strain and discard all solids. Add broth back to pot

Add dried shrimp and bay leaves and simmer while making the roux

Remove meat from crab, discard shells, and set meat aside

Season chicken with poultry seasoning, garlic powder, onion powder, 1 tsp seasoned salt, 1/2 tsp black pepper
Add 1/4 c oil to pan, when hot, add chicken and brown on both sides
Add 1/2 c broth, then cover and cook till chicken is done
Remove chicken, add bell peppers, onions, celery, and minced garlic
Sauté till translucent, then turn off stove

Shred chicken and set aside

Making the roux:
In a large pot, add 1 c vegetable oil. Once it's hot, Slowly sprinkle in the flour, stirring constantly to prevent lumps and burning, until roux turns a peanut butter brown color (15-20 minutes)

Slowly pour 8 cups of broth in, including dried shrimp. Discard bay leaves

Add cooked veggies, shredded chicken, and sausage to the broth

Stir well, then add remaining seasoned salt and black pepper

Add diced tomatoes and frozen okra (if fresh, add later)

Cover and cook for 10-15 minutes

add snow crab, making sure it's submerged under the broth

Cook uncovered for 10 minutes

Add gumbo filé, and stir well
Add shrimp and crab meat
When shrimp is translucent, add crawfish
Stir and turn off heat

Let gumbo sit for a few minutes
Serve over rice or with saltine/oyster crackers

** Shrimp cooks fast and crawfish are already cooked, it's best to add them shortly before eating so they don't shrink or get the texture ruined