Description

Soothe body and soul with a bowl of this awesome gumbo. It's comfort food made with chicken, sausage, shrimp and fresh vegetables all serve with white rice.

Ingredients

• Roux:
• 1 heaping c. all-purpose flour
• 2/3 c. vegetable or canola oil
• Gumbo:
• 1 bunch celery, diced, including leaves
• 1 green bell pepper, diced
• 1 large yellow onion, diced
• 1 bunch green onions, finely chopped
• 1 bunch fresh parsley leaves, finely chopped
• 2-3 cloves garlic
• 1-2 T. Cajun seasoning
• 6-8 c. chicken broth, divided
• 12 oz. package andouille sausages, sliced into 'coins' (or Polska Kielbasa)
• meat from 1 rotisserie chicken*
• 2 c. shrimp, pre-cooked
• cooked white rice, for serving

Steps

1. Roux: In a large, heavy bottom stock pot, combine flour and oil; cook on medium-low heat, stirring constantly for 30-45 minutes. This takes patience, but when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to burn it. You may need to add a little more flour or oil to reach this consistency.*
2. Sausage: In a separate skillet on medium-high heat, place sausage slices in one layer. Brown well on one side for 2-3 minutes; use a fork to flip them over to brown. Transfer to a platter.
3. Vegetables: Add 1/2 c. chicken broth to the hot skillet used to cook the sausage to deglaze the pan. Pour the broth with drippings into the large soup pot.