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1
In a cast-iron or other heavy-bottomed skillet, heat 1/2 cup of the vegetable oil over medium-high heat until very hot.
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2
Add the flour and whisk until combined and just beginning to brown.
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3
Reduce the heat to medium-low and continue to cook, whisking occasionally, until it is a deep peanut butter brown color, 15 minutes.
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4
Set aside.
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5
Meanwhile, heat the remaining 1 tablespoon oil in a Dutch oven or large pot over medium heat.
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6
Add the sausage and cook until the fat has rendered and is lightly browned.
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7
Remove with a slotted spoon to a bowl.
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8
Sprinkle the chicken pieces with 1/2 teaspoon salt and 1/4 teaspoon pepper and brown in the sausage drippings.
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9
Remove from the pot and place in the bowl with the sausage.
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10
Stir in the tomato paste until smooth and darkens slightly (be careful not to burn), about 1 minute.
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11
Add the celery, onions, peppers and cayenne to the pot and continue to cook until softened, 8 to 10 minutes.
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12
Add the garlic and cook until just aromatic, about 30 seconds.
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13
Add the chicken broth and 2 cups water and bring to a simmer.
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14
Slowly whisk in the warm roux, a bit at a time, until combined.
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15
Tie the picking spice in a bit of cheesecloth and add to the pot along with the chicken and sausage.
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16
Simmer all together until thickened and the flavors have blended, about 45 minutes.
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17
Add the shrimp and gumbo file and simmer until the shrimp are just cooked through and the gumbo has thickened, about 5 minutes.
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18
Discard the pickling spice bundle.
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19
Taste and adjust seasoning with additional salt and pepper.
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20
Serve the gumbo over rice.
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21
Cook's Note: Pickling spice contains chiles, coriander, cumin, ginger, black pepper, allspice, cinnamon, bay leaves, brown mustard, yellow mustard, cloves and turmeric.
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22
You can make your own it you can't find it premade.
