New Orleans Gumbo (Print Version)

# Ingredients:

01 - 1-2 tablespoons Cajun mix.
02 - 2 cups cooked shrimp.
03 - 1 large yellow onion, diced small.
04 - 2/3 cup oil (vegetable or canola both work).
05 - 1 bunch celery, chopped up.
06 - 1 cup plain flour.
07 - Rice for plating.
08 - 1 green bell pepper, chopped small.
09 - 12 ounces andouille sausage, into thin slices.
10 - 1 cooked chicken, shredded.
11 - 6-8 cups chicken stock.
12 - 2-3 garlic cloves, finely chopped.
13 - 1 bunch of green onions, sliced.
14 - 1 handful of fresh parsley, diced fine.

# Instructions:

01 - Stir together flour and oil over medium-low heat. Keep stirring for about 30-45 minutes until it looks like dark brownie batter.
02 - Cook sausage pieces in a skillet until browned. Remove and pour 1/2 cup broth into the pan to scrape up the browned bits.
03 - Toss in the roux, veggies, parsley, garlic, and remaining broth. Let it boil for 5-7 minutes so the veggies soften up.
04 - Add shrimp, sausage, chicken, and Cajun seasoning. Stir it all together well.
05 - Taste the dish and tweak the seasoning if it needs it. Spoon it over rice to serve.

# Notes:

01 - You can prep the roux in advance and store it in the fridge.
02 - Tastes even better when you use broth you’ve made yourself.
03 - Keeps great in the freezer for up to 3 months.

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