Brown the sausage and chicken. Add ¼ cup of oil to a large stockpot or Dutch oven with a sturdy bottom and heat over medium heat. To uniformly coat the bottom, gently swirl the pot once the oil is hot and shimmering. Add the chunks of chicken thighs to the pot. For about 4–5 minutes on each side, brown the chicken until it is cooked through and golden brown. Add one teaspoon of cajun spice to the chicken and thoroughly mix it in. Next, move the browned chicken pieces to a spotless dish or tray using a slotted spoon. Put the rounds of andouille sausage into the saucepan. Saute the sausage for two to three minutes on each side, tossing often, or until golden brown on both sides. After that, take out the sausage rounds and put them in the same container as the browned chicken. Cover the chicken and sausage with foil and leave them aside.

Let the trinity cook. Add the onion, bell peppers, and celery to the same saucepan and heat it to a medium temperature. Stirring often, sauté the mixture for about 4–5 minutes, or until it turns transparent and golden brown. Scrape up any fragments that are at the bottom of the saucepan using a wooden utensil. After that, add the garlic and sauté it for a further minute or so, along with the onion and bell pepper mixture, until the garlic becomes fragrant. Next, move the vegetables to a spotless platter using a slotted spoon and set it aside. Taking a couple of paper towels, gently wipe the saucepan as clean as possible.

Produce the roux. Transfer the leftover one cup of oil into a medium-high heat setting. * As soon as the oil is good and heated, slowly add the flour to it with one hand while stirring constantly with the other using a wooden tool to avoid lumps.The roux is where most of the laborious effort is located. Turn the heat down to a medium level. Stir the roux constantly for approximately 30 minutes, or until it takes on a rich, chocolate color. To ensure that the nutty taste develops gradually and the roux doesn’t burn and the bottom scorches, you must carefully monitor the pot and stir it frequently. Should that occur, your roux will be useless, and you will need to discard it and start over.

Prepare the gumbo. When the roux has a rich, chocolate-brown color, Stir in the sautéed trinity combination, bay leaves, ground white pepper, and the remaining 2 teaspoons of cajun spice once the chicken or sausage has browned. Pour the chicken broth in gradually after that. Stir everything thoroughly in the saucepan until everything is fully blended. Turn up the heat to medium-high and simmer the mixture. After that, turn down the heat to medium and put a lid on the pot. Simmer for twenty minutes.

Top up the gumbo with shrimp, okra, and crab. To ensure that the crab and other ingredients are properly blended, add the crab meat to the saucepan and stir thoroughly. For a further 15 to 20 minutes, cook the crab in the saucepan with a lid on. After that, add the raw shrimp and okra to the saucepan and thoroughly stir to mix. After the shrimp become pink, lower the heat to low and simmer for a further seven to ten minutes. Stir, add a few dashes of spicy sauce, sprinkle in the gumbo filé, and simmer for an additional five minutes. After that, turn off the heat and let the gumbo a few minutes to rest. Taste the gumbo and modify with additional cajun seasoning, if needed.

Assist. Pour the cajun gumbo into separate serving dishes. Gently place a small portion of cooked rice directly over the gumbo, then top with chopped parsley or sliced scallions. Have fun!