For the Roux:1 cup of flour

1 cup oil

For the Gumbo:

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 chicken bouillon

3 bay leaves

1-2 Tbsp Cajun Seasoning

1-2 Tbsp Gumbo Files (or to taste)

6-8 cups of homemade chicken stock or store bought

2 packs of Cajun Chicken/Turkey Sausage

Cooked Chicken Breast

2 cups cooked Shrimp (optional)

Cooked white rice

Lightly season the chicken. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Add the s

ausage and cook until browned, and then remove. Set aside

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

(😩you have to stand there and stir😩) This part takes patience–when it’s finished it should be as dark as chocolate and have a soft, “peanut butter” like consistency. Be careful not to let it burn! (If you see Black Spots forming its burnt and you have to start over) Feel free to add a little more flour or oil as needed to reach this consistency.

When you have reached your desired color. Remove from stove and let it cool.
Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8- 10 minutes –stirring frequently.

Then add chicken, sausage, cajun seasoning, gumbo files chicken bouillon, and bay leaves and let it cook for 5 minutes. Followed by about 6 cups of chicken stock, bring to a boil and let it simmer for about 45-1hr. Add the shrimp, simmer for 5 more minutes.

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Stir in green onions, and chopped parsley.

Adjust thickness soup and flavor with broth or water and salt.

Serve over rice

😋 Yummy 😋