1 Tbsp Crab Boil
1 Whole Chicken
2 Tbsp Cajun Curl™ Spice
1 onion sliced
3/4 Cup Cooking Oil
3/4 Cup Flour
2 Cups Chopped Onion
2 Cups Chopped Bell Peppers
2 Cups Chopped Celery
1 Head of Garlic Minced
3 lbs Andouille Sausage
2 Cans 28oz Diced Tomatoes (Drained)
2Tbsp Worcestershire Sauce
2 Bay Leaves
1 Lb cooked Boston Butt or Ham
2 Lbs Cut Okra
1 Lb Shrimp and/or Crawfish Tails

Cut Chicken into quarters and put it into large boiler. Cover with water add Crab Boil, sliced onion, and Cajun Curl™ Spice. When done cooking set chicken aside to shred later.

In large Dutch oven or heavy bottom pot combine cooking oil and Flour. Stirring continuously over medium high heat to make a roux. It will take 20-30 minutes to get the roux to a light to dark chocolate color. (the darkness of the roux is your choosing but a dark roux is best for gumbos) when the roux is ready add onions , bell peppers, and celery (one at a time fully incorporating each ingredient before adding the next). Once the vegetables are softened add garlic and sausage. Cook until sausage begins to render fat then add tomatoes. When mixture begins to bubble add broth from the chicken 2 cups at a time. (Keep your Broth warm so not to shock the roux) Add shredded chicken, pork, okra, Worcestershire sauce and bay leaves, then season to taste with Cajun Curl™ Spice. Bring to full boil then simmer for 30 minutes stirring periodically so nothing sticks to the bottom of the pot. Add shrimp and/or Cooked crawfish tails cooking for another 3-5 minutes. Serve over rice. You can add or remove meats as you choose.

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