Chicken & Shrimp Gumbo with Andouille Sausage

Slice or chop 6 boneless/skinless chicken thighs or breasts (whater you have or like) and 4 sliced Andouille sausages and brown (medium high heat) in a little oil in a stainless steel soup pot or an enameled cast iron pot. (I used Trader Joes Chicken Andouille sausage).

Then add to the meat :
About 6 cups chopped/diced celery stalks
1 yellow or white onion chopped
1 green bell pepper diced
1 Tablespoon garlic minced
Continue cooking and stirring occasionally on medium-high heat.

Meanwhile in a small cast iron or stainless pot make a roux:
Heat about one half cup oil or shortening then add one half cup of flour. Cook over medium heat until medium brown. Stir frequently, do not burn.

Pour roux into vegetable and meat pot and add 5 cups chicken broth (or water & chicken base mixture, I use Chef's Review Roasted Chicken Base from Smart & Final).

Slowly stir and heat until thickened.

Season with 1 Tablespoon Worcestershire sauce (optional), 2 Tablespoons dried parsley, 1 teaspoon dried thyme and 1/2 teaspoon cayenne pepper (optional) or more to taste.


Add 1 lb cleaned shrimp (your choice, small bay cooked or larger raw).
When shrimp are cooked through turn off heat.
Add about 1 Tablespoon gumbo file (optional).

Ladle into bowls and drop a scoop of white rice in center.

This will make a at least 6 servings.

"Laissez les bon temps rouler" ("Let the good times roll!")