1-Heat 1 tablespoon olive oil in a pan over medium heat. Season 500g chopped chicken with salt and pepper, then brown it along with 225g sliced andouille sausage. Once done, set them aside.

2-In a large pot, heat 1/2 cup peanut or vegetable oil over medium heat. Whisk in 1/2 cup all-purpose flour and cook, stirring constantly, for 15-20 minutes until the roux is the color of peanut butter or darker.

3-Stir in 1 large chopped green bell pepper, 1 large chopped onion, 2 chopped celery stalks, and 4 cloves chopped garlic. Cook for about 5 minutes until they soften.

4-Return the browned chicken and sausage to the pot. Add 1 (14.5 oz / 400g) can crushed tomatoes, 1 tablespoon Creole seasoning, optional 1/4 teaspoon cayenne pepper, and 1.5 liters (6 cups) chicken or seafood stock. Scrape up any brown bits from the bottom of the pot.

5-Add 2 bay leaves and 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried). Let the mixture simmer over medium-low heat for 1 hour to thicken and develop flavors.

6-Stir in 450g peeled and deveined shrimp and 225g crab meat. Simmer for another 6-7 minutes until the seafood is cooked through.

7-Finally, mix in 1/4 cup chopped fresh parsley. Serve hot, with filé powder on the side if you like, and garnish with extra parsley. It’s best over white rice or on its own.