Serves 11

Ingredients:

• 3 1/2-4 lbs chicken (thighs are best)
• 2 1/2 lbs sausage, sliced
• 1 lb shrimp, peeled & deveined (add at the end)
• 3 onions
• 3 green bell peppers, diced
• 4 ribs celery, diced
• 6 cloves garlic, minced
• 1 1/2 cups vegetable oil
• 1 1/2 cups all purpose flour
• 12 cups chicken broth
• 2 cups water (as needed to thin)
• 3 bay leaves
• 2 1/2 tsp salt
• 2 tsp black pepper
• 2 tsp smoked paprika
• 2 tsp garlic powder
• 1 1/2 tsp onion powder
• Dash of cayenne
• 1 tsp dried thyme
• 1-2 tsp Cajun seasoning
• 2 tsp Worcestershire sauce
• 1/2 cup green onions

Instructions:

Season the chicken lightly with salt and pepper

Brown in a large pot then remove

Brown sausage until caramelized then remove

Lower heat to medium

Add oil and flour

Stir constantly for 30-40 minutes until it’s dark chocolate brown (it should smell nutty and rich)

Add onions, peppers, and celery directly into the hot roux

Stir for 5-7 minutes until softened

Add garlic, cook 30 seconds

Add broth, seasonings, Worcestershire sauce, an bay leaves (plus water as needed)

Bring to a boil

Return chicken and sausage to pot

Reduce heat to low

Simmer 1 1/2-2 hours, uncovered, stirring occasionally

Remove from heat and let cool completely

Transfer to container and refrigerate overnight

The next day 1 1/2 hours before serving transfer to pot

Reheat over medium heat, stirring occasionally (might need more broth)

Add eggs if using

15 minutes before serving add green onion

Taste to adjust seasonings

Add shrimp the last 5-7 minutes before serving

Cook just until pink

Remove bay leaves

Serve with rice, file powder on the side, and potato salad