1-First, heat 1 teaspoon olive oil over medium heat in a pan. Season the chopped chicken with salt and pepper, then brown it along with the sliced sausage; set aside once done.

2-Next, in a large pot, heat ¾ cup peanut or vegetable oil over medium heat, then stir in ¾ cup flour to make a roux. Cook, stirring constantly for 15-20 minutes until it reaches a peanut butter color, adjusting for your preferred thickness.

3-Add the chopped bell pepper, onion, celery, and garlic to the roux, cooking and stirring for about 5 minutes to blend the flavors.

4-Return the browned chicken and sausage to the pot, stirring and cooking for 1 minute to combine everything.

5-Stir in 28 ounces crushed tomatoes, 2 tablespoons Creole seasoning, optional 1 teaspoon cayenne pepper, and 6 cups chicken or seafood stock. Scrape the browned bits from the pot’s bottom for extra flavor.

6-Add 3 bay leaves and 1 teaspoon fresh thyme, then simmer on medium-low heat for 1 hour to let it thicken and develop its rich taste.

7-Finally, stir in 1 pound shrimp and 1 pound crab meat, simmering for 6-7 minutes until cooked through. Add 4 tablespoons chopped parsley and serve hot, with optional filé powder on the side for thickening, garnished with extra parsley.