Creole Gumbo Recipe - Chili Pepper Madness

Ingredients

• 1 teaspoon olive oil
• 1 pound chicken breast (or thicken thighs, chopped)
• Salt and pepper to taste
• 1 pound ounces andouille (sliced into ¼ inch slices)
• 3/4 cup peanut oil or vegetable oil
• 3/4 cup flour
• 1 medium bell pepper (chopped)
• 1 medium onion (chopped)
• 1 medium celery stalk (chopped)
• 3 cloves garlic chopped
• 28 ounces crushed tomatoes (2 14-oz cans)
• 2 tablespoons Creole seasoning
• 1 teaspoon cayenne pepper (optional, for extra spicy)
• 6 cups chicken stock (or use seafood stock)
• 3 bay leaves
• 1 teaspoon fresh thyme
• 1 pound shrimp (peeled and deveined)
• 1 pound crab meat ((I used lump crab - use more shrimp or tender white fish as an alternative))
• 4 tablespoons chopped parsley + more for serving
• 1 tablespoon filé powder or to taste (optional, for thickening)