new orleans gumbo

Ingredients

• 6 tablespoons canola oil, divided
• 2 large chicken breasts, cubed
• ground himalayan sea salt, to taste
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1/2 pound andouille sausage, sliced
• 1/4 cup butter
• 10 tablespoons unbleached all-purpose flour
• 2 cups white onions, diced
• 1 cup celery, diced
• 1 cup red peppers, diced
• 1 cup yellow peppers, diced
• 1 teaspoon garlic, pressed
• 1 can (14 oz.) diced tomatoes
• 4 1/2 cups low-sodium chicken broth
• 1 tablespoon fresh thyme leaves, chopped
• 1 tablespoon creole seasoning
• 1/2 tablespoon smoked paprika
• 1/2 tablespoon hot sauce of your choice, or more to taste
• 1/2 tablespoon worcestershire sauce
• 1 1/2 teaspoons raw sugar
• 2 large bay leaves
• 1/2 tablespoon gumbo file
• 14 large shrimp or prawns, peeled and deveined
• 2 large green onions, chopped
• 1/4 cup fresh chopped parsley, for garnish
• 2 1/2 cups cooked rice