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1
In bowl, mix the paprika, coriander, cumin, cayenne pepper, thyme, and bay leaves.
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2
Reserve the seasoning blend.
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3
Chop and reserve the Trinity-Plus-Two mix of onion, peppers, celery, and garlic.
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4
Heat a large Dutch oven over medium-high heat.
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5
Season the chicken with salt and pepper and dredge in flour.
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6
Add about 2 tablespoons oil and when hot, add chicken pieces, turning occasionally.
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7
When browned, remove to a plate.
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8
Remove the casings from sausage and slice on an angle in large chunks.
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9
Brown the andouille in a drizzle of oil and remove to plate.
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10
Pour off the fat, then add the remaining 1/2 cup oil and 1/2 cup flour, whisk constantly until medium-golden brown in color.
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11
Cook's Note: think peanut butter.
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12
Add the vegetables and seasoning blend to the pot, salt, and pepper and stir 6 to 8 minutes, to soften the vegetables a bit.
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13
Add the tomatoes and beer to the pot and reduce beer by half, 2 minutes.
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14
Add the stock, chicken, and andouille back to the pot, simmer to combine the flavors, then cool completely and store for a make-ahead meal.
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15
To reheat the gumbo: Place the gumbo in a covered pot over medium heat, stir in the crab or shrimp and heat through or cook shrimp, until pink and firm.
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16
Top with scallions and serve with scallion rice, if desired.
