Serves 10

Ingredients:
Roux:
1 c AP flour or gluten-free cup-for-cup flour
²/³ c canola or vegetable oil (do not use olive oil, it will not handle the heat)

Gumbo:
1 bunch celery, diced leaves & all
1 medium green pepper, seeds removed, diced
1 large yellow onion, diced
1 bunch green onions, finely chopped
1 bunch fresh parsley, finely chopped
3 garlic cloves, peeled, crushed
1 T Cajun seasoning 8 c chicken broth
12 oz andouille sausages or Polska Kielbasa, sliced into coins
2 c cooked, shredded chicken (1 rotisserie chicken will yield this amount of meat)
2 c precooked shrimp
5 c cooked rice for serving

Procedure:
1. Make the Roux: Heat a large heavy-bottom stock pot on medium-low heat. Add oil & flour, stirring constantly for 30-45 mins (This part takes patience, when it is finished it should be dark as chocolate & have a soft “cookie dough” like consistency. Be careful not to let it burn. Add a little more flour or oil as needed to reach this consistency). Remove from heat & set aside.
2. In a separate skillet over medium heat, place sausage slices in single layer. Brown on one side, then flip & brown on other. Once done, remove to plate.
3. Add ½ c of chicken broth to hot skillet & deglaze the pan. Pour the broth & drippings into the large stock pot with the roux.
4. Add 5 ½ c of remaining chicken broth, stir to blend. Add vegetables, parsley & garlic to the pot, stir well.
5. Return to medium heat, bring to a boil 5-7 mins, until vegetables are slightly tender, stirring occasionally. Skim off any foam that may rise to the top of the pot.
6. Stir in Cajun seasonings. Add chicken, sausage & shrimp, to warm through. Taste & add additional salt & pepper if needed.
7. Serve over warm rice.