Categories: Main Dish, Seafood, Stew

Ingredients

• 3 tablespoons canola oil
• 1 lb skinned boneless chicken thighs, cut into bite-size pieces
• 2 cups chopped onions
• 1 cup chopped green bell pepper
• 1 cup chopped celery
• 1 (7/8 ounce) package brown gravy mix
• 3 tablespoons dried parsley
• 3 tablespoons browning sauce
• 2 tablespoons Worcestershire sauce, suace
• 2 tablespoons Old Bay Seasoning
• 1 tablespoon garlic salt, plus
• 1 teaspoon garlic salt
• 1 tablespoon seasoning salt, plus
• 1 teaspoon seasoning salt
• 1 teaspoon ground black pepper
• 1 1/2 teaspoons liquid crab boil
• 2 bay leaves
• 1 (28 ounce) can crushed tomatoes
• 1 (16 ounce) package frozen sliced okra
• 1 3/4 lbs unpeeled medium raw shrimp (31/40 count)
• 1 lb white fish fillet, cut into bite size pieces
• 1 lb fresh crabmeat
• 1/4 cup file powder
• hot cooked rice

Directions

1. Heat oil in a large stockpot or Dutch oven over med-high heat.

2. Add in chicken; saute 5 minutes or until browned.

3. Remove chicken, reserving drippings in stockpot.

4. Add onion, bell pepper, and celery; saute 4 minutes or until tender.

5. Gradually add 7 cups water, stirring to loosen particles from bottom of stockpot.

6. Return chicken to stockpot.

7. Combine gravy mix and 1 cup water, stirring well.

8. Add gravy mixture, parsley flakes, and the next 10 ingredients to stockpot.

9. Cover and bring to a boil.

10. Decrease heat, and simmer, uncovered, 45 minutes or until slightly thickened, stirring occasionally.

11. Peel shrimp and devein.

12. Add fish to gumbo mixture; cook 5 minutes.

13. Add shrimp and crabmeat; cook 3 minutes or until shrimp turn pink.

14. Add file powder; cook 2 minutes, stirring occasionally or until thickened.

15. Remove and discard bay leaves.

16. Remove gumbo from heat; serve over hot rice.

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