1 hour, 30 minutes

6-8

Roux:

• 1 cup flour

• 2/3 cup oil (vegetable or canola)

Gumbo:

• 4 celery stalks, diced

• 1 green bell pepper, diced

• 1 yellow onion, diced

• 3-4 garlic cloves, minced

• 2 tbsp cajun seasoning

• 6 cups chicken broth

• 12 oz. andouille or cajun-style sausage (can substitute hot links or kielbasa)

• 2 cups shredded chicken

• 2 cups shrimp, pre-cooked

• A Dozen Cousins Sea Salt Bone Broth Rice

• To make the roux, combine flour and oil in a large pot. Cook on medium-low heat for about 30-45 minutes until mixture turns a deep brown, stirring constantly. Set roux aside in separate bowl.

• Heat a separate skillet over medium heat. Slice sausage into rounds and brown on each side. Remove from the pan.

• Add about 1/2 cup of chicken borht to same skillet and deglaze the pan. Pour broth into large pot.

• Heat large pot over medium heat and add celery, bell pepper, onion, and garlic. Saute with chicken broth until fragrant and softened.

• Add remaining 5 1/2 cups of chicken broth, roux, cajun seasoning, salt & pepper. Combine well.

• Bring mixture to a boil and boil for about 5-7 minutes.

• Add shredded chicken, sausage, and shrimp to mixture. Combine and let simmer on stove for 5-10 minutes.

• Serve over A Dozen Cousins Sea Salt Bone Broth Rice.