Authentic New Orleans Style Gumbo

class="wprm-recipe-ingredient-amount">1-2 Tablespoons Cajun seasonings (*see note)

6-8 cups Homemade chicken broths

12 ounce package andouille sausages , sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille)

Meat from 1 Rotisserie Chicken*

2 cups Shrimps , pre cooked

cooked white rice for serving

In a large, significant bottom stock pot mix flour and oil. Cook on medium-low heat, stirring perpetually for 30-45 minutes. This half takes patience--when it's finished it ought to be as dark as chocolate and have a soft, "cookie dough" like consistency. take care to not let it burn! be happy to feature a bit additional flour or oil pro re nata to achieve this consistency.

in an exceedingly separate frying pan on medium-high heat place the sausage slices in one layer within the pan. Brown them well on one facet (2-3 minutes) and so use a fork to flip every over onto the opposite facet to brown. take away to a plate.

Add 1/2 cup of the chicken stock to the new frying pan that had the sausage to deglaze the pan. Pour the broth and drippings into your massive soup pot.

Add remaining five 1/2 cups of chicken stock. Add veggies, parsley, and concoction to the pot and stir well.

arouse a overboil medium heat and boil for 5-7 minutes, or till the vegetables square measure slightly tender. (Skim off any foam which will rise to the highest of the pot.) Stir in Cajun seasoning, to taste. Add chicken, sausage, and shrimp.

At this time style it and add additional seasonings to your liking--salt, pepper, chicken bullion paste, garlic, additional Joe's stuff or additional chicken broth--until you reach the right flavor. Serve heat over rice. (Tastes even higher succeeding day!)