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Ingredients

• 1/2 lb. andouille sausage, cut in bite-size pieces
• 1/2 lb. smoked sausage, cut in bite-size pieces
• 1/2 lb. boneless veal stew meat, cut in bite-size
  ; pieces
• 1/2 cup plus 2 Tbs. vegetable oil
• 1 lb. okra, trimmed and cut into 1/8-inch rounds
• 6 Tbs. all-purpose flour
• 1 cup chopped yellow onions
• 3 quarts water
• 1/2 lb. boneless, skinless chicken thighs, cut
  ; into bite-size cubes and seared until golden
  ; brown
• 1/2 lb. smoked ham, cubed
• 3 garlic cloves, finely minced
• 1 Tbs. paprika
• 1/4 cup chopped fresh flat-leaf parsley
• 1 tsp. ground dried thyme
• 1 1/2 lb. lump crabmeat
• 1 lb. shrimp, head-on, or peeled and deveined
• 1 Tbs. filé powder
• Salt and freshly ground pepper, to taste
• Steamed white rice for serving
• Hot sauce for serving

Description

Debuting In The Late 18th Century, This Savory Creole Stew Is A Melting Pot Of French, Spanish And African Flavors. Its Name Derives From gambo (a Bantu Word For "okra"), The Ingredient Traditionally Used To Thicken The Dish. Although Eve

Williams-Sonoma