Post by @chef_boydbrownthe3rd

My roots run deep in Mississippi, and this gumbo brings a little of that Southern upbringing straight to my kitchen. This is how I like to make mine! Chef Boyd’s Mississippi Gumbo! 🦀🦐🔥 Ingredients: 6–8 quart Dutch oven 3 cups chicken stock, more as needed 3 cups seafood stock 1 cup homemade dark chocolate roux (see my previous roux video) 2 boneless chicken breasts, seasoned 1 lb andouille sausage, sliced 1 cup celery, diced 1 large yellow onion, diced 1 green bell pepper, diced 4 cloves garlic, minced 2–3 lbs crab legs 1½–2 lbs large shrimp, peeled and deveined 4 scallions, chopped for garnish Gumbo Seasonings: 1 tbsp dried thyme 2 tsp garlic powder 2 tsp onion powder 3 tsp all-purpose seasoning 2 tsp Cajun or Creole seasoning 1 tbsp gumbo filé 1 tsp cayenne pepper, optional Salt and black pepper to taste Directions: Brown the andouille in a large Dutch oven over medium heat. Remove and set aside. In the same pot, cook the seasoned chicken to 165°F. Remove, cool slightly, and shred. Add the onion, celery, and bell pepper. Sauté until softened, scraping up the browned bits from the bottom of the pot. Add the garlic and cook until fragrant. Pour in the chicken and seafood stock, then stir in the dark chocolate roux until fully combined. Bring to a gentle simmer over medium-low heat and cook for 45 minutes, stirring occasionally. Return the shredded chicken and andouille to the pot. Simmer for 30 minutes, then add the thyme, garlic powder, onion powder, all-purpose seasoning, Cajun or Creole seasoning, and cayenne. Simmer on low for another 20–30 minutes. Taste and adjust the seasoning. Add the crab legs and heat through for 5–10 minutes if precooked. Add the shrimp during the last 3–5 minutes and cook until opaque. Turn off the heat and gently stir in the gumbo filé. Let the gumbo rest for a few minutes, then serve over white rice with chopped scallions. #gumbo #louisiana #creole #food #foodtiktok