ZYDECO STOMP GUMBO

Steps:

• 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.