Measurements

• 1 lb Andouille Sausage
• 2 Bay Leaves
• 1/2 tsp Cayenne Pepper
• 2 stalks Celery
• 1 lb Chicken
• 4 cups Chicken Broth
• 1 lb Crab
• 1 lb Crawfish
• 1 lb Fish
• 1/2 cup Flour
• 4 cloves Garlic
• 1 tsp Garlic Powder
• 2 Green Bell Peppers
• 1/2 cup Oil
• 1 lb Okra
• 1 dozen Oysters
• 1 tsp Paprika
• 1 tsp Pepper
• 2 cups Rice
• 4 Roma Tomatoes
• 1 tsp Salt
• 4 cups Seafood Stock
• 1 lb Shrimp
• 1 tsp Thyme
• 1 Yellow Onion

Preparation Method

• In a large pot, heat the oil over medium heat.
• Add the flour and stir constantly to make a roux, cooking until it turns a dark brown color.
• Add the chopped onions, celery, and green bell peppers to the roux.
• Cook until the vegetables are tender.
• Add the garlic, andouille sausage, chicken, and cook until the chicken is browned.
• Pour in the chicken broth and seafood stock.
• Add the bay leaves, thyme, cayenne pepper, paprika, salt, and pepper.
• Bring to a boil.
• Reduce the heat and let it simmer for about 45 minutes.
• Add the okra, tomatoes, crab, crawfish, fish, oysters, and shrimp.
• Cook for another 15-20 minutes until the seafood is cooked through.
• Serve the gumbo over cooked rice.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.