In a heavy pot, saute the sausage over medium heat to render out the fat. Remove the sausage from the pot and reserve. Add the canola oil to the sausage fat. Add the diced red bell pepper, green bell pepper and onions and sweat the vegetables over medium heat until the onions are translucent, about 10 minutes. Add the clam juice, crushed tomatoes and chicken stock. Allow the liquids to come to a simmer. Return the sausage to the pot.
Meanwhile, cook off your chicken thighs either by grilling them over medium heat until cooked through or by sauteing them in canola oil in a skillet over medium heat until cooked through to 160 degrees F. Dice the chicken and add it to the simmering liquid in the pot.
Add the salt, sriracha, black pepper and cayenne to the pot, adjusting seasoning to taste. Allow the gumbo to simmer until the vegetables have softened and all the flavors have melded together, 1 to 1 1/2 hours. Add the arrowroot mixture, stirring constantly while you add it. The gumbo will immediately begin to thicken. Continue to stir until the arrowroot mixture is fully incorporated. You can add more arrowroot if you want a thicker product, or if you need to thin out the gumbo, use additional chicken stock. Add the shrimp and allow to cook over low heat for 10 more minutes. Adjust seasonings. Serve each portion over 1/2 cup of rice.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Courtesy of SpiceSea Gourmet Food Truck, San Antonio, TX