For the gumbo: Small dice the celery, onions, bell peppers and sausages. Render the sausages in a large pan over medium-high heat, 5 to 10 minutes. Add your diced veggies and then grate the garlic into the pan.
While the veggies sweat down, get the roux started. Add the oil to a large skillet (enough to cover the bottom). Slowly add the flour to the oil and mix together. Let the roux continue to cook until it reaches a dark caramel color, about 10 minutes.
Meanwhile, sear the chicken in a small pan over high heat on both sides, then remove to a cutting board, cut into dice and reserve.
Once that roux reaches the dark caramel color, stir in the chicken stock. The veggies should be done sweating at this time. Add your roux to the veggie mix. Your hot sauce and gumbo file can now be introduced to the mix. Next add your crawfish, shrimp and reserved diced chicken. Allow them to cook in the pot as you reach a boil on the gumbo. Makes 1 gallon.
For the cheese fries: Preheat a deep fryer to 375 degrees and the oven to 350 degrees.
Deep-fry the steak fries until crispy. Lay them out on a quarter sheet tray lined with wax paper. Top with the cheese and bake until the cheese melts. Slide the fries with the wax paper onto a plate and ladle 4 ounces of the gumbo on top. Garnish with chives or scallions.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Flyway Brewing Company, Little Rock, AR