GUMBO SOUP

INGREDIENTS:

For The Roux
⅔ cup vegetable oil (or canola oil)
1 cup all-purpose flour
For The Gumbo
12 oz andouille sausage (sliced, or kielbasa)
1 lb chicken tenderloins (chopped- *see note)
2 cups shrimp (peeled and deveined)
1 bunch celery (diced leaves and all)
1 green bell pepper (diced)
1 large yellow onion (diced)
1 ½ teaspoon garlic (minced)
1 bunch green onion (finely chopped)
1 bunch fresh parsley leaves (finely chopped)
1 tablespoon Cajun seasoning (up to 2 tablespoons)
6 cups chicken broth

DIRECTIONS:

Make The Roux
In a large heavy-bottomed skillet over medium-low heat, combine the oil and flour. Stir constantly to prevent burning. Continue this for 30-45 minutes or until your roux looks like Hershey’s chocolate syrup.

⅔ cup vegetable oil,1 cup all-purpose flour

Once you remove the roux from heat, continue to whisk it constantly until the pan cools as it can still burn if left undisturbed.

Gumbo Soup
Meanwhile, in a large stockpot or Dutch oven over medium-high heat, brown the andouille sausage on each side (about 2-3 minutes per side). Remove it from the pot and set aside.

12 oz andouille sausage

Add the chicken tenderloin pieces to the same pot and fry them in the fat remaining from the sausage until cooked through. Once the chicken is done, set it aside and add the shrimp to the pot. Sear each side and remove it once the shrimp is pink and cooked …