One 3- to 4-pound chicken, cut into 10 pieces
1/2 cup all-purpose flour
1/2 cup vegetable oil
1 1/2 teaspoons Hungarian sweet paprika
2 celery ribs, strings removed and diced
2 small Spanish onions, diced
1 1/2 banana peppers, seeded and diced
1/2 medium green bell pepper, diced
1 1/2 pounds Alaskan king crab legs
1 1/2 pounds fresh Andouille sausage, sliced into 1/4-inch rounds
1 teaspoon Worcestershire sauce
1/2 teaspoon Creole seasoning, such as Tony Chachere's
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 1/2 pounds large shrimp, peeled (tails left attached) and deveined
8 oysters, shucked
1/4 cup file powder (see Cook's Note)
Steamed white rice, for serving
File powder, also called gumbo file, is made from ground sassafras leaves and helps to thicken the gumbo sauce. It can be found in most grocery stores in the spice aisle.
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