Cajun Gumbo

Cajun Gumbo:

1 heaping cup flour
2/3 cup oil
1 bunch celery (leaves and all)
1 large yellow onion
1 bunch green onion
3 green bell peppers
3 cloves garlic
2 tablespoons Cajun seasoning
7 cups chicken broth
12 ounce package andouille sausage
1 rotisserie chicken
2 cups shrimp pre cooked
white rice for serving

***steps 1-3 can be done inside on a stove before or can be done in the dutch oven. Alter the wording accordingly***

1) Make roux with flour and oil. Cook on medium low heat for 30-45 minutes until a dark chocolate brown. Stir constantly otherwise it will burn. Remove and put in a small bowl.

2)  Coin the andouille sausage and brown on for 2-3 minutes on each side. Remove the sausage and put in another small bowl.

3) Dice the celery, onion, green onion, and pepper. Cook vegetables along with the garlic in the pan from the sausage with 1/2 cup of broth for 10 minutes. Lots of the broth will evaporate, but it is creating the flavoring.

4) Pour the vegetable mixture in the dutch oven. Add remaining broth and let warm at 350 degrees for 10 minutes. Add in the roux and cook for another 10 minutes. Here is where Cajun gumbo would traditionally be cooked for 2-3 hours, but with the steaming of the dutch oven, it only needs to come to a boil and cook for 15 minutes and can be left up to 45 minutes.

5) Add in the shredded meat from the rotisserie chicken and the other meats then cook for 10 minutes, but not more because the shrimp will overcook and become rubbery. Traditionally, the tails on the shrimp are left on in the gumbo, but they can be removed prior to adding.

6) Add salt, pepper, chicken bullion, garlic, and Cajun seasoning to taste then serve over rice.

 This is what the roux should look like when it is being cooked

Here is the finished Cajun gumbo