Robyne Robinson's Gumbo

This recipe come courtesy of my friend Robyne Robinson, founder of rox jewelry.  This stew is amazingly simple to make and feeds an army, so count on leftovers the next day.  Be sure to make 4 c of rice (8 c. water) so you aren't having to bother with that.  This recipe calls for crabmeat, yet I do not eat crab so I omitted it.  Add the Gumbo File, which is a thickener at the end to create the classic flavor associated with gumbo.  Enjoy!

1 1/2 pounds of Chorizo or Andouille sausage, 1/2" coins

1/4 c. olive oil

1 large red pepper, diced

2 celery stalks, diced

1 large onion, diced

4 cloves garlic, minced

4 tbsp. butter

1/2 c. flour

1 - 15 oz. can corn. drained

49 oz. can chicken stock

1 -15 oz. can chopped tomatoes

2 bay leaves

1 tbsp. salt

1 tsp. black pepper

1 tsp thyme

1 tsp hot pepper flakes

1.25 lb boneless, skinless chicken thighs or breasts
2 tbsp of gumbo file

12 oz. frozen, cooked shrimp

2 tins crabmeat (optional)

In a large pot or dutch oven over medium heat add sausage and cook until sausage is browned.  Add oil, red pepper, celery and onion - cooking until vegetables begin to soften, roughly 5-7 minutes.  Add garlic and cook for an additional 2 minutes.  Add butter and flour, cooking the mixture until the the flour absorbs the oil/butter and begins to slightly change color - 2-3 minutes.  Add corn, chicken broth, diced tomatoes, bay leaves, salt, pepper, thyme and chicken (and crabmeat if desired).  Bring to boil, reduce heat to simmer covered.  After 15-20 minutes remove the chicken and shred meat when cool enough to handle - return chicken to pot and continue to cook for 30 more minutes covered.

5 minutes before serving add the Gumbo File and shrimp, cooking to simply heat the shrimp and not actually cook it.  Serve with long grain white rice.