1-Step 1: Make the Roux The roux is the most important element of your gumbo, and getting it right requires attention and patience. In a large heavy-bottom pot, combine 1 cup all-purpose flour and 2/3 cup vegetable or canola oil. Set the heat to medium-low and begin stirring constantly with a wooden spoon or whisk. Continue stirring for 30-45 minutes until the mixture turns a deep, dark brown color, similar to melted chocolate. The consistency should be soft and cookie-dough-like. Do not walk away from the pot – the roux can burn quickly, and even a slightly scorched roux will ruin your gumbo with a bitter taste.

2-Step 2: Brown the Sausage While your roux develops, heat a separate skillet over medium-high heat. Add the 12 ounces of sliced Andouille sausage in a single layer, working in batches if necessary. Brown each slice on both sides, about 2-3 minutes per side. The rendered fat and caramelized edges will add tremendous flavor to your final dish. Once browned, remove the sausage to a plate and set aside. Don’t wash that skillet – those browned bits are liquid gold for your gumbo.

3-Step 3: Deglaze and Build Flavor Pour 1/2 cup of chicken broth into the hot skillet with the sausage drippings. Use a wooden spoon to scrape up all those flavorful browned bits stuck to the bottom of the pan. Pour this rich, seasoned broth along with the drippings into your large pot.

4-Step 4: Combine Vegetables and Liquid Add the remaining broth (about 7 1/2 to 9 1/2 cups, depending on your desired thickness) to the large pot. Then add your diced vegetables: the celery with leaves, diced green bell pepper, large diced yellow onion, chopped fresh parsley, and 2-3 cloves of garlic. Stir everything well to combine. Now carefully add your finished roux to the pot, stirring vigorously to dissolve it into the liquid. The roux will bubble and steam when it hits the hot broth – this is normal. Keep stirring until the mixture is smooth and well combined.

5-Step 5: Simmer and Season Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for 5-7 minutes until the vegetables are slightly tender. You may notice foam forming on the surface – skim this off with a spoon for a cleaner finished dish. Stir in 1-2 tablespoons of Cajun seasoning to taste. Start with less and add more as needed, since you can always increase the heat but can’t take it back once added.

6-Step 6: Add Proteins If using uncooked shrimp, add them now and cook for about 2 minutes until they turn pink and curl slightly. Then add your shredded rotisserie chicken meat and the browned Andouille sausage. If using pre-cooked shrimp, add them along with the chicken and sausage just to heat through.

7-Step 7: Final Seasoning and Serve Taste your gumbo and adjust the seasoning as needed. Add salt, pepper, additional garlic, chicken bouillon paste for extra depth, or more broth if the gumbo seems too thick. Remember, you can always add more liquid, but you can’t remove it, so go slowly. Serve your gumbo warm over hot cooked rice, garnished with the chopped green onions and extra parsley. The flavors will continue to develop as it sits, making leftovers even more delicious the next day.