Crazy Good Gumbo

This can be made in the crock pot or just a big pot on the stove. I've been making this for a couple of years now. And every time I make it, I barely get any of it before it dissapears. Now, keep in mind that the measurements are approximate, I never measure. I usually just tear up a whole cooked chicken so I really have no idea how much is actually in there. It's a combination of three different recipes including Rita L's "#55786 Crock-Pot Chicken and Sausage Gumbo with Shrimp" and Just Married's "#47656 Louisiana Chicken and Sausage Gumbo(The Real Stuff)". The last recipe, and those of you from the Chicago area may know this one, is from Jimmy Bano's Heaven on Seven cookbook. Everyone who returns from Heaven says "Try the Gumbo".

• Ready In: 9 hrs 30 mins
• Serves: 10-12

Ingredients

• 1⁄3 cup  cooking oil (or butter)
• 1⁄3 cup all-purpose flour
• 1 1⁄2 cups onions, chopped
• 1 1⁄2 cups green bell peppers
• 1 -2  jalapeno pepper (optional)
• 2 -4  celery ribs
• 1  lb andouille sausage (or smoked sausage if you can't get smoked andoulle)
• 1  lb shrimp, cooked (optional)
• 1 1⁄2 lbs chicken, cooked
•  oregano
•  basil
•  thyme
• 4  garlic cloves
•  onion powder
•  garlic powder
• 1  teaspoon salt
•  black pepper
•  white pepper
•  ground red pepper
•  paprika
• 2 -4  cups water
• 1⁄4-1⁄2 teaspoon file powder (use corn starch to thicken if you can't find the file)

Directions

1. Make the Roux. In a small sauce pan combine oil and flour and cook on medium stirring constantly until the mixture turns dark brown like melted chocolate. Heat it slowly or it will burn -- don't be tempted to crank up the heat to make it cook faster, this will take 15-20 minutes. If it starts to smoke, you're are on the verge of burning it, so turn the heat down as far as it will go and continue stirring. It turns a grainy looking texture if it burns. When finished let it cool in the pan.
2. Chop veg and put in crock or a big pot.
3. Cut up sausage into rounds and fry in a pan, then add to crock or pot.
4. Tear up chicken, add to crock.
5. Add herbs, spices, water, roux, and garlic. I start with about 1/4 tsp of each: oregano, basil, thyme, onion powder, garlic powder, white pepper, black pepper, paprika, and red pepper.
6. Simmer the whole thing until you can't keep people out of it without the threat of bodily harm. I usually use the crock and cook it on low for about 8 hours Taste, add more seasonings if needed. I never quite add enough salt, so it always needs more salt. Add more water if necessary.
7. Add cooked shrimp, if using. Simmer 20 minutes more.
8. Thicken with file or corn starch. If using file, add it just at the very end right before serving. Cooked file gets tough and rubbery, but it adds a desirable flavor. If using corn starch, put 2-3 Tablespoons in a cup, add a bit of water and mix until dissolved then add the mix to the gumbo and stir it inches Use more if necessary.
9. Server over cooked rice.