3 tablespoons olive oil
1 pound skinless boneless chicken thighs, cut into 1 1/2-inch pieces
8 ounces fully cooked hot link sausages (about 3), cubed
1 large onion, chopped
1 large green bell pepper, chopped
1/4 cup all purpose flour
3 cups canned low-salt chicken broth
1 14 1/4-ounce can diced tomatoes
1 10-ounce package frozen sliced okra
3/4 cup long-grain white rice

1 pound bay scallops
8 ounces uncooked large shrimp, peeled, deveined
Cayenne pepper
spicy, gumbo, laya

1/4 cup vegetable oil
1/4 cup all purpose flour
3 to 5 teaspoons Cajun seasoning
2 1/2 cups bottled clam juice
2 14 1/2-ounce cans diced tomatoes with caramelized onion, in juice
1 6-ounce bag baby spinach leaves
2 tablespoons chopped fresh thyme
1 garlic clove, pressed
1 pound lump crabmeat
spicy, cajun, crab

2 teaspoons vegetable oil
2 cups finely chopped leeks (dark green parts only)
1 pound uncooked shrimp, peeled, finely chopped
Pinch of dried crushed red pepper

1 cup finely chopped celery
1/2 cup finely chopped dill pickle
1/4 cup plus 2 tablespoons mayonnaise
3 tablespoons finely chopped red onion
3 tablespoons fresh lemon juice
1 tablespoon celery salt
2 teaspoons ground chili powder
2 teaspoons paprika
2 teaspoons granulated garlic
spicy, shrimp, timbales