Instructions

1. Cut up chicken and sausage into small pieces.
2. Chop veggies under the “Chopped Vegetables” group and, while you’re at it, chop up the thyme and parsley too.
3. Get everything else prepared – measure out the chicken stock, make the hot sauce, open up that can of tomatoes, get the bay leaves out of the packaging, have your salt and pepper measured out and flour/oil measured as well. The more prepared you are in the beginning, the easier the entire process will be.
4. Now you’re ready to cook (finally)! Get a heavy big pot on the stove and throw in about a tablespoon of cooking oil.
5. Once that heats up a bit, add in the chicken and sausage. Cook until you get a nice browning on the meat AND the pot. You’re going to want to get some of the meat stuck to the bottom of the pot. This give the gumbo more flavor. Your taste buds will thank you later!
6. Remove the meat from the pot and set aside.
7. Now you’re going to make the roux in that same pot. Add the 1/2 c of cooking oil and once that heats up for a couple of minutes, add the flour. Keep cooking the flour on low to medium heat (gauge it as you go along). You’re going to want to cook this for 10-15 minutes, while scraping the bottom of the pot.
8. Add chopped vegetables and cook for about 10 minutes on low heat.
9. Then you’re going to add the chicken stock slowly. Let it blend completely.
10. Add everything else (EXCEPT for the shrimp and parsley).
11. Set to low heat and cover the pot for about 30 minutes. Then, open that up – for a taste of course. Now is the time you’ll want to add any additional salt or pepper, if you feel it’s needed. It would be a great idea to make some brown rice at this time.
12. Continue to cook with the lid off for another 30 minutes, while stirring occasionally.
13. Add the shrimp and parsley. Cook for another 10-15 minutes. Let those flavors really sink in.
14. Serve that gumbo first in a bowl then add rice. The best proportion is 1.5 cup of gumbo to 0.5 cup of rice.
15. ENJOY!