Instructions

1. Place a large, heavy-bottomed pot over medium-high heat and add 1 tablespoon of the butter.
2. Once the butter is hot, sear the sausage and chicken thighs just until browned.
3. Remove from the heat and set aside.
4. Once they have cooled slightly cut the sausage and chicken into bite-sized pieces.
5. Turn the heat down to medium-low and add the remaining butter and flour, stirring to combine. This is called a roux. Cook the roux for about 20-30 minutes, or until it turns a rich, dark brown color (like chocolate), being careful not to burn it.
6. Once the roux is ready, add the diced onion, bell pepper, celery, and garlic.
7. Mix well and cook for about 5-7 minutes, stirring often, until the vegetables soften.
8. Add the chicken stock, cajun seasoning, bay leaves, salt, and pepper, turn the heat up to medium-high, and bring everything to a simmer.
9. Reduce the heat to low and add the set aside cut up sausage and chicken.
10. Simmer on low heat for 30-40 minutes, stirring occasionally. Add the snow crab meat and simmer for another 5 minutes.
11. Plate the warm rice into bowls and spoon over a generous amount of gumbo. Top with green onions and serve.