Gumbo

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Step 1

Start by making the. The secret to making a good roux is low and slow. The process could take an hour or more.

Step 2

Get a large pot hot on a medium-low heat before adding your oil.(You'll be using this pot for the whole me).

Step 3

Once the oil is hot add the flour. Stir constantly to prevent the roux from burning.

Step 4

You want your roux to be a medium brown (like instant coffee) but you can make it as light or dark as you want. The darker you make it, the more flavor your gumbo will have.

Step 5

Take your roux out of the pot so it doesn't burn.

Step 6

Season your chicken well with your favorite Cajun seasoning.

Step 7

In the same pot, add 2 table spoons of oil, once the oil is hot, add your seasoned chicken and your cut sausage.

Step 8

Brown chicken and sausage well.

Step 9

While browning the meat, start cutting your vegetables.

Step 10

You can cut the veggies as small or as large as you want. I prefer a medium dice so you can get a little bit in every bite.

Step 11

Add the onion, celery, and bell pepper brown and cook for 5 min. Do not add parsley.

Step 12

Add the roux and stir until the meat and vegies are well coated.

Step 13

Add 1 can of your favorite beer and enough chicken stock (3 to 4 quarts) to fully cover your meat and veggies.

Step 14

Simmer 1 hour add cayenne pepper to taste simmer.

Step 15

Finish with a sprinkle of parsley when you're ready to serve.