1-First, heat 1 teaspoon olive oil over medium heat in a large pot. Season 1 pound chopped chicken breast or thighs with salt and pepper to taste, then add it along with 1 pound sliced andouille sausage. Cook until browned, about 5-7 minutes, and set aside.

2-Next, in the same pot, heat ¾ cup peanut or vegetable oil and add ¾ cup flour to make a roux. Stir constantly for 15-20 minutes until it turns a peanut butter brown color. This step is key for that deep flavor, so keep an eye on it to avoid burning.

3-Now, add 1 medium chopped bell pepper, 1 medium chopped onion, 1 medium chopped celery stalk, and 3 chopped garlic cloves. Cook for about 5 minutes until they soften and release their aromas. Then, stir in the cooked chicken and sausage for another minute to blend the flavors.

4-Pour in 28 ounces crushed tomatoes, 2 tablespoons Creole seasoning, 1 teaspoon cayenne pepper if you like it spicy, and 6 cups chicken or seafood stock. Scrape the bottom of the pot to get all those tasty bits. Add 3 bay leaves and 1 teaspoon fresh thyme, then simmer on medium-low for 1 hour to thicken everything up.

5-Finally, add 1 pound peeled and deveined shrimp and 1 pound crab meat, simmering for 6-7 minutes until the seafood is cooked through. Remove from heat, stir in 4 tablespoons chopped parsley, and serve with 1 tablespoon filé powder on the side if desired. Garnish with extra parsley and enjoy over white rice. For more dessert ideas after your meal, check out our banana oat chocolate chip cookies recipe for a sweet finish.