Super jumbo gumbo with Louisiana Creole Gumbo

It wouldn't be Fat Tuesday without some authentic New Orleans food. 

Joe Spencer and Stephanie Spencer from Louisiana Creole Gumbo joined us in the FOX 2 Cooking School to show us how to make a super jumbo gumbo. You can hear from them in the vode player above, and get their recipe below. 

Their super jumbo gumbo is their latest offering, with more shrimp and every protein included. Plus it's served as a bigger sized dish!

1 pound shrimp
 1 can crab meat
8 oz. oysters 
2 pounds chicken
.5 pound okra
3/4 cup unsalted butter
1/2 cup all-purpose flour
1  cup yellow onion, diced 
1 cup mixed bell peppers (yellow, red and green) 
1/2 cup celery, diced
2 cloves garlic, minced
2 cups diced tomato 
12 ounces sausage 
4 cups chicken broth 
4 oz gumbo or creole seasoning 

In a heavy bottom cast iron skillet melt 1/4 cup butter over medium heat. Add all the veggies except the garlic -- Sautee until tender. Remove the veggies from the heat. Add chicken to the pan and season with 2 ounces of the seasoning. Cook that until it is no longer pink. Remove the chicken from the heat. Add the sausage and cook until fragrant. Remove that from the heat and drain. Measure the remaining fat in the bottom of the pan. Add enough butter to equal 1/2 cup, then add and cook the flour for a few minutes to create a roux. Cook constantly for 5-10 minutes making sure the roux does not burn. Deglaze the pan with the chicken broth whisking it until smooth. Add all the ingredients back into skillet and cook on low for 1 hour. Add all seafood in the final few minutes of cooking, until done. Serve over rice and enjoy!