Zydeco Stomp Gumbo

Description
I found this recipe on allrecipes.com, but changed it up a good bit based on other people's reviews. I have never made gumbo or a roux before and this turned out perfect...it makes a LOT, but it is soooo good!! Perfect for a large get-together...



Ingredients

 * 1 tablespoon olive oil
 * 4 boneless skinless chicken breasts, chopped
 * 1 lb andouille sausages, sliced
 * 1 cup olive oil
 * 1 cup all-purpose flour
 * 2 tablespoons minced garlic
 * 5 cups chicken broth
 * 12 ounces beer
 * 16 ounces frozen okra
 * 2 (10 ounces) cans diced tomatoes (with liquid)
 * 1 onion, chopped
 * 1 (10 ounces) can Rotel tomatoes (with liquid)
 * 2 jalapeno peppers, chopped
 * ¼ cup Cajun seasoning
 * 2 (6 ounces) cans crabmeat
 * 2 lbs shrimp, peeled

Directions

 * 1) Heat oil in a large skillet, over medium high heat and cook chicken until no longer pink and juices run clear.
 * 2) Stir in sausage and cook until evenly browned.
 * 3) Drain chicken and sausage and set aside.
 * 4) In a large heavy saucepan, over medium heat, blend olive oil and flour to create a roux.
 * 5) Stir constantly (wire whisk works very well) until browned and bubbly.
 * 6) Mix in garlic and cook about 1 minute.
 * 7) Transfer roux mixture into a very large cooking pot and gradually stir chicken broth and beer into the roux mixture.
 * 8) Bring to a boil and mix in chicken, sausage, okra, diced tomatoes, chopped onion, Rotel tomatoes, chopped jalapeno peppers and Cajun seasoning.
 * 9) Reduce heat, cover and simmer about 40 minutes, stirring often.
 * 10) Mix crab meat and shrimp into the mixture and cook about 20 minutes, stirring frequently.
 * 11) If you find this is too thin for your taste, you can mix some cornstarch with cold water and add to it to thicken.
 * 12) Serve over rice (Zatarain's long-grain rice is great, it doesn't stick together) along with crusty French bread and your beverage of choice.