Chicken and Seafood Gumbo

• 2 tablespoons olive oil or unsalted butter
• 6 chicken legs, skinned
• 1 large onion, finely chopped
• 2 large celery stalks, chopped
• 1/2 cup uncooked aromatic brown rice
• 1 (14-ounce) can chopped tomatoes, undrained
• 1 green bell pepper, stemmed, seeded, deveined, and diced
• 1 cup frozen sliced okra
• 4 cups chicken stock (page 91) or water
• 1 bay leaf
• Salt
• 2 bacon slices
• 1/3 pound shrimp, raw, unpeeled
• 1/3 pound scallops, raw
• 1/3 pound cooked crabmeat
• 1/4 teaspoon dried thyme
• 1 to 2 teaspoons file powder
• 2 tablespoons chopped fresh parsley, for garnish

1. Place a large saute pan over medium-high heat and add the oil.
2. Add the chicken and cook, turning, for 10 to 15 minutes, until browned.
3. Transfer the chicken to a plate.
4. Add the onion and celery to the pan and saute in the chicken drippings for about 10 minutes, until they are just beginning to color.
5. Spread the rice evenly in the bottom of the slow cooker and add the chicken, onion, and celery.
6. Add the tomatoes, bell pepper, okra, stock, and bay leaf.
7. Cover and cook on low for 6 to 7 hours, until the meat is very tender.
8. Season to taste with salt.
9. Place a saute pan over medium-high heat.
10. Add the bacon and cook, turning, until crispy.
11. Transfer to paper towels to drain, and chop coarsely.
12. Add the bacon, shrimp, scallops, crab, and thyme to the slow cooker and continue to cook for about 15 minutes.
13. Turn off the heat and stir in the file powder.
14. Cover and let the gumbo sit for another 15 minutes, just until the shrimp turns pink and the scallops are opaque.
15. Ladle the gumbo into bowls and serve hot, garnished with the parsley.

olive oil, chicken, onion, celery stalks, brown rice, tomatoes, green bell pepper, okra, chicken stock, bay leaf, salt, bacon, shrimp, crabmeat, thyme, file powder, fresh parsley

Taken from www.epicurious.com/recipes/food/views/chicken-and-seafood-gumbo-380231 (may not work)