Zydeco Stomp Gumbo - cooking recipe

Ingredients

1 tablespoon olive oil
4 boneless skinless chicken breasts, chopped
1 lb andouille sausage, 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 ounce) cans diced tomatoes (with liquid)
1 onion, chopped
1 (10 ounce) can Rotel Tomatoes (with liquid)
2 jalapeno peppers, chopped
1/4 cup cajun seasoning
2 (6 ounce) cans crabmeat
2 lbs shrimp, peeled

Preparation

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