Authentic New Orleans Style Gumbo

• Meat

  • 1 Andouille sausage
  • 1 Meat from 1 rotisserie chicken

• Seafood

  • 2 cups Shrimp, cooked

• Produce

  • 2 cloves Garlic
  • 1 bunch Green onion
  • 1 Green pepper
  • 1 bunch Parsley
  • 1 Yellow onion, large

• Canned Goods

  • 6 cups Chicken stock, homemade

• Pasta & Grains

  • 1 White rice, cooked

• Baking & Spices

  • 1 tbsp Cajun seasoning
  • 1 heaping cup Flour

• Oils & Vinegars

  • 2/3 cup Oil

• Other

  • 1 whole bunch Stock celery, diced, leaves and all

Found on tastesbetterfromscratch.com

Description

Ingredients

• 1 heaping cup flour
• 2/3 cup oil
• 1 whole bunch/stock celery, diced, leaves and all
• 1 green pepper, diced
• 1 large yellow onion, diced
• 1 bunch of green onion, finely chopped
• 1 bunch parsley, finely chopped
• 2-3 cloves garlic
• 1-2 Tbsp Cajun Seasoning*
• 6-8 cups of homemade chicken stock
• 1 Andouille Sausage, sliced into coins (substitute Polska Kielbasa if you cant find a good Andouille)
• Meat from 1 Rotisserie Chicken*
• 2 cups cooked Shrimp
• Cooked white rice, for serving

Directions

• In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when its finished it should be as dark as chocolate and have a soft, cookie dough like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
• 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 use a fork to flip each over onto the other side to brown. Remove to a plate.
• Add 1/2 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. Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well. 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. Add chicken, sausage, and shrimp.
• At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joes stuff or more chicken broth--until you reach the perfect flavor. Serve warm over rice. (Tastes even better the next day!)