Gumbo

Ingredients: Meats: - 5pcs chicken thigh fillet, skin on - 1 kg fresh prawns - 3 pcs Andouille sausage (or any smoked sausage), sliced Veg: - 1 large onion, diced - 1 bellpepper, diced - 4 stalks celery, diced - 8 cloves garlic, minced - 5 dried Bay leaves - 1 sprig Thyme Others: - Vegetable oil - Flour - Cajun/creole seasoning - ???? of choice (preferably amber style) - 4 cups chicken stock - 4 cups shrimp stock (from shrimp shells) - Salt & pepper to taste Instructions: - Sear your seasoned chicken thighs on high heat until skin turns crispy and golden. Set aside and in the same pan add about 1/2 cup oil and 1/2 cup flour to make a roux. You want to cook this over low heat until it turns into a dark amber color. - Add your onions, peppers, celery and garlic to your roux and saute until onions are translucent. Add in your ???? and cook off until alc eveporates. - Add in your prepared shrimp and chicken stock and cook for 30 mins until sauce thickens. - Add in back in your chicken along with your sausages and season with your preferred cajun/creole seasoning along with your thyme and bay leaves. Cook on low for around 1 1/2 hrs. - Add your peeled and deveined shrimp at the end so it doesn’t get tough and cook for another 10mins. - Serve piping with rice and enjoy! ❤️