In bowl, mix the paprika
, cayenne pepper
, and bay leaves. Reserve the seasoning blend.
and reserve the Trinity-Plus-Two mix of onion
, peppers, celery
, and garlic.
Heat a large Dutch oven
over medium-high heat. Season the chicken with salt and pepper and dredge
in flour. Add about 2 tablespoons oil and when hot, add chicken pieces, turning occasionally. When browned, remove to a plate. Remove the casings
from sausage and slice on an angle in large chunks. Brown the andouille in a drizzle
of oil and remove to plate. Pour off the fat, then add the remaining 1/2 cup oil and 1/2 cup flour, whisk
constantly until medium-golden brown in color. Cook's Note: think peanut butter
Add the vegetables and seasoning blend
to the pot, salt, and pepper and stir 6 to 8 minutes, to soften the vegetables a bit. Add the tomatoes and beer
to the pot and reduce beer by half, 2 minutes. Add the stock, chicken, and andouille back to the pot, simmer
to combine the flavors, then cool completely and store for a make-ahead meal.
To reheat the gumbo: Place the gumbo
in a covered pot over medium heat, stir in the crab
or shrimp and heat through or cook shrimp, until pink and firm. Top with scallions and serve with scallion rice
, if desired.