RACHAEL RAY EVERYTHING GUMBO RECIPES

Steps:

• Make the seasoning blend: Combine everything in a bowl and set aside.Make the trinity-plus-two: Combine everything in a bowl and set aside.Season the chicken with salt and pepper and dredge in flour. In a large Dutch oven, heat 2 tablespoons of the oil over medium-high heat. When hot, add the chicken pieces and brown well on all sides. Transfer to a plate. Add a drizzle more oil to the pan, then add the andouille and brown. Transfer to a plate. Pour off the used fat, then add the 1/2 cup oil and 1/2 cup flour. Whisk constantly until the roux turns a medium-golden brown color (think peanut butter), about 15 minutes.Add the seasoning blend and Trinity-Plus-Two and season with salt and pepper. Cook to soften the vegetables a bit, 6 to 8 minutes. Add the tomatoes and beer and cook to reduce the liquid by half, about 2 minutes. Add the stock and return the chicken and andouille to the pot. Cover and simmer to combine the flavors.Make-ahead: Cool and refrigerate.Night of: Return the gumbo to room temp before reheating gently, covered, over medium heat.Uncover the gumbo and stir in the crab or shrimp. Cook to heat the crab through or cook the shrimp until pink and firm. Remove the bay leaves.Serve topped with scallions. Pass hot sauce at the table.

Steps:

• In a large heavy-bottom pot or Dutch oven over medium heat, melt 1 cup duck fat. Whisk in the flour and cook, stirring occasionally, until the roux is dark brown, 10 to 15 minutes. (Be patient and don't be scared: The roux is ready when it is pecan-colored.)
• Add the celery, onions, bell peppers, and garlic. Stir to thoroughly mix into the roux; season with salt and pepper. Cook, stirring frequently, until vegetables are softened, 10 minutes. Gradually stir in the stock, dissolving the roux. Add 2 quarts of water, increase the heat to medium, and bring to a boil.
• Meanwhile, pat the chicken dry with paper towels and season lightly on both sides. Heat a large skillet over medium-high and add the remaining 2 tbsp. duck fat. Add the chicken to the skillet, skin-side down and cook until the skin is deeply browned, about 6 minutes. Flip and cook 2 to 3 minutes more, until lightly browned. Transfer chicken to the pot, reserving the skillet.
• Add the sausage to the skillet and cook over medium heat, stirring occasionally, until browned, about 6 minutes. Transfer the sausage to the pot. Add 1 cup of water to the skillet and, with a wooden spoon, scrape up any browned bits, then pour the liquid from the skillet into the pot.
• If using the crab knuckles, add to the pot along with the bay leaves and a few pinches of salt. Return the gumbo to a boil, then reduce the heat to medium-low and simmer, uncovered, stirring occasionally, for 1 hour. Stir in the Creole seasoning, gumbo filé, and Worcestershire.
• Using tongs or a slotted spoon, remove chicken thighs from the pot and transfer to a large bowl. Cool slightly, then pull the meat from the bones, tearing into bite-size pieces; discard the bones and skin and return the meat to the pot. Remove the crab knuckles. Cool slightly, then pick the meat from the shells; discard shells and return the crabmeat to the pot. (If using picked crabmeat, add it now.) Continue simmering until the gumbo is thick enough to coat a spoon, 15 to 20 minutes. Stir in the shrimp, simmering until cooked through, 2 to 3 minutes. Discard bay leaves. Taste and season.
• To serve, add a scoop of rice to each bowl and top with a ladleful of gumbo; garnish with sliced scallions and Tabasco.