The Best Gumbo Recipe I've Ever Tasted!

In a mixing bowl mix all ingredients together.

In a mixing bowl, mix the flour and 3 tablespoons of seasoning and dredge each chicken piece. In a large frying pan or an enamel cast iron pot, heat the clarified butter, and then add the chicken and sauté until golden brown. Remove the chicken from the pot and reserve.

In the same pot, scrape the burnt bits into the bottom of the pot and mix well with the butter. Add the flour and mix well to make the roux. At medium heat, keep cooking the roux to a dark chocolate color this could take 30 to 40 minutes depending on your heat source.

Add the onion, bell pepper, and celery, cook for a couple of minutes and add the stock, garlic, and cayenne and cook for 5 to 7 minutes. Add the chicken and the remaining 2 tablespoons of Creole seasoning and adjust the seasoning with salt and pepper. Cook for another 15 minutes. Add the sausage cook for another 3 minutes and add the sausages and cook another 5 minutes.

Add the shrimp, scallion, and Gumbo file, 2 tablespoons chopped parsley, and cook for a few more minutes just enough to make sure the shrimp are cooked through.