Ingredients

• 4 pounds medium shrimp
• 2 quartss water
• 0.5 cups corn oil
• 0.5 cups all-purpose flour
• 1 cup chicken broth
• 1 cup water
• 1 , 3 pound
• 5 large tomatoes , chopped
• 2 medium onions , chopped
• 5 stalks celery , chopped
• 1 medium green bell pepper , chopped
• 4 cloves garlic , minced
• 2 tablespoons seafood seasoning , such as Old Bay®
• 1 tablespoon salt
• 1 tablespoon ground cayenne pepper
• 2 bays leaves
• 3 , 6 ounce
• 1 pound andouille sausage , diced
• 2 tablespoons filé powder

Instructions

1. 1 Peel and devein shrimp. Place shrimp into a bowl; cover and refrigerate until needed. Place shrimp heads and shells into a large pot.
2. 2 Pour 2 quarts water into the pot, cover, and simmer over medium-low heat until liquid is reduced by half. Strain out and discard shrimp heads and shells. Reserve shrimp broth.
3. 3 Heat oil in a very large stockpot over medium-high heat. Add flour; cook and stir with a long-handled spoon until dark brown and flour puffs and starts to absorb oil, 10 to 15 minutes. Slowly stir in chicken broth and 1 cup water. Place chicken into the pot; add tomatoes, onions, celery, bell pepper, garlic, seafood seasoning, salt, cayenne pepper, and bay leaves. Bring to a boil and cook until chicken is no longer pink at the bone and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
4. 4 Remove chicken from the pot and set aside until cool enough to handle. Remove and discard bones; chop meat into 1-inch pieces.
5. 5 Return chopped chicken to the pot, along with reserved shrimp broth, crabmeat, sausage, shrimp, and filé powder; stir from the bottom of the pot to combine. Bring to a boil, then immediately remove from the heat.
6. 6 Stir gumbo from the bottom for 1 minute. Remove bay leaves and serve.

Nutrition per serving