Gumbo Recipe (Andouille, chicken, and shrimp)

I don't use social media much

A friend told me to put my gumbo recipe here, so I am. 

Add or take away anything you want really, except for the roux. This makes about 8 servings.

Ingredients

Meat

* Rotisserie chicken. Yes, the whole thing. No that doesn't include the bones or skin. 

* 1/2 pound of Andouille sausage. 

* 1/2 pound shrimp, peeled and deveined. 

Veggies

* 1 1/2 Onions. You can use any kind but I use yellow onions. 

* 3 celery stalks

* 1 green bell pepper 

* 4 garlic cloves

* 3/4 cup okra

* 15 ounce can of diced tomatoes with the juice

* Green onions

Spices

* 1 teaspoon Salt, or to taste

* 1 teaspoon Black pepper, or to taste

* 1/2 teaspoon dried Thyme

* 2 teaspoons Cayenne pepper 

* 1 1/2 teaspoon Paprika

* 1 teaspoon File powder

* 1 teaspoon hot sauce of choice. 

Other things

* 8 cups chicken stock

* 1/2 cup Flour

* 6 Tablespoons of Vegetable oil

* 4 cups of cooked Rice. 

Instructions

Roux (pronounced "roo")  is complicated and takes practice. But any gumbo worth your time will have a good roux. I'm sure there's plenty of videos on how to properly make it and techniques. Add the flour and oil into a big pot, cook it down until you have a good roux. If you don't get it right on the first try, it's no worries. 

Take the andouille and cut into somewhat thin slices. Cook in a pan over medium-low heat. The darker you can get them without burning them, the better. 

In a separate pan, add a bit more of the veggie oil (not much, maybe a tbsp), add diced onion, bell pepper, and celery. Cook down for a bit on medium to low heat, add the garlic and cook for a bit longer until the onions are clear and soft. Do not burn it. Take your time, there isn't a rush. About now, add the stock to the roux. Put the veggies in there too. Add the seasonings. Add the andouille. Simmer on low for about an hour, covered. Add in the chicken, and then simmer for yet another hour. The time is worth it. Add the green onions, and serve over rice. 

I might have made some mistakes in my spelling or measurements. Sorry if steps are vague. I'll clarify if needed. Have fun with it, cooking is meant to be fun. Yeah, this might be hot for some, add the amount of heat you're comfortable with. No shame in a low spice tolerance.