For the Roux

1 heaping cup all purpose flower

2/3 cup vegetable oil, little more if needed

 

For the Gumbo

1 bunch celery diced leaves and all

1 green pepper diced

1 yellow pepper diced

1 bunch green onions diced

1 bunch fresh parsley finely chopped

3 garlic gloves minced

2 tbsp creole seasoning

8 cup chicken broth

12 oz package Cajun style chicken sausage, slice into coins

5 cooked chicken thighs; use only meat

2 cups medium shrimp, pre cooked

1/2 tsp pepper

1/2 tsp salt

Red hot sauce

Gumbo file

Cooked white rice

 

In a large skillet combine flour & oil. Cook on medium low heat, stirring constantly for about 30-45 minutes. This will take time & patience. When finish the roux will look like chocolate color, soft & cookie dough like consistency. Be careful to not let burn.  Feel free to add a little more flour & oil.

 

In a separate skillet on medium high heat place chicken sausage slices in one layer in the pan.  Brown them well on one side 2-3 minutes and use a fork to flip each over unto the other side to brown.  Remove to plate.

 

Add 1/2 cup chicken broth to hot skillet that had the Cajun sausage to deglaze the pan.

Place Deglzed chicken broth in large soup pot. Pour remaining broth in pot, add vegetables, parsley, salt, pepper 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. Stir in Cajun seasoning , add chicken, Cajun chicken and shrimp.cook on low 15 minutes, stir frequently.

Serve warm Gumbo over rice, top off with hot sauce and gumbo file

Delicious!