Authentic New Orleans Style Gumbo

• 1 cup all-purpose flour
• 2/3 cup oil (vegetable or canola oil)
• 1 bunch celery, diced, leaves and all
• 1 green bell pepper, diced
• 1 large yellow onion, diced
• 1 bunch green onions, finely chopped
• 1 bunch fresh chopped parsley, finely chopped
• 2-3 cloves garlic
• 1-2 Tablespoons Cajun seasoning
• 6-8 cups chicken broth
• 12 ounce package andouille sausages, sliced into 'coins'
• Meat from 1 Rotisserie Chicken
• 2 cups Shrimp, pre cooked
• hot cooked rice for serving

Instructions

1. 1

   In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes until it becomes dark brown.

2. 2

   In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then flip each over to brown the other side.

3. 3

   Add ½ cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.

4. 4

   Add remaining 5 ½ cups of chicken broth. Add veggies, parsley, garlic and roux to the pot and stir well.

5. 5

   Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. Skim off any foam that may rise to the top of the pot. Stir in cajun seasoning, to taste.

6. 6

   Add chicken, sausage, and shrimp. Taste and add more seasonings to your liking until you reach the perfect flavor. Serve warm over rice.