Gumbo is a hodgepodge of dishes.

Ingredients:

Gumbo

• 900 g of boneless, skinless chicken, cut into large pieces
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 2 chili peppers, chopped
• 2 stalks celery, chopped
• 4 cloves garlic, chopped
• 1/2 cup wheat flour, plus more
• 2 tbsp plus 1/2 cup vegetable oil
• 450 g smoked sausage
• 450 g diced tomatoes
• 330 ml of beer
• 6 cups chicken broth
• 350 g of peeled crab meat or shrimp
• 1 bunch green onions, chopped
• 1 tsp hot sauce

Seasoning for gumbo

• 1 tbsp smoked sweet paprika
• 1.5 tsp. coriander
• 1.5 tsp ground cumin
• 1.5 tsp cayenne pepper
• Leaves from several sprigs of fresh thyme
• 2 fresh bay leaves

Preparation:

1. In a bowl, combine the paprika, coriander, cumin, cayenne pepper, thyme, and bay leaf. Chop and set aside the onion, pepper, celery, and garlic mixture.
2. Heat a heavy-bottomed saucepan over medium-high heat. Season the chicken with salt and pepper and coat it in flour. Add about 2 tablespoons of oil, and when hot, add the chicken pieces and fry, turning occasionally. Once browned, remove the chicken to a serving platter.
   
   Fry the sausage in oil and transfer to a platter. Discard the fat, then add the remaining 1/2 cup oil and 1/2 cup flour. Cook, stirring constantly, until golden brown.
3. Add the vegetables, seasoning, salt, and pepper to the pan and sauté for 6-8 minutes to soften slightly. Add the tomatoes and beer and reduce the beer by half for 2 minutes. Add the broth, chicken, and sausage back to the pan, heat through, then cool completely and store in the refrigerator for future use.
   
   Reheat gumbo when serving.Place the gumbo over medium heat, add the crabmeat or shrimp, and cook until the shrimp are cooked through. Garnish with onions and serve with rice.