Authentic New Orleans Style Gumbo

I am a mom of two daughters, grandma of seven grandchildren and one great grandchild. I make scrapbooks for each of them for graduation. I love to cook meals more than baking.

subheading: For the Roux:

1 heaping cup all-purpose flour

⅔ cup oil (vegetable or canola oil)

subheading: For the Gumbo:

1 bunch celery , diced, leaves and all

1 green bell pepper , diced

1 large yellow onion , diced

1 bunch green onion , finely chopped

1 bunch fresh parsley leaves , finely chopped

2 to 3 cloves garlic

1 to 2 Tablespoons cajun seasoning *

6 to 8 cups Chicken broth *

12 ounce package andouille sausages , sliced into 'coins' (substitute Polska Kielbasa if you can't find a good Andouille)

Meat from 1 Rotisserie Chicken*

2 cups Shrimps , pre cooked

cooked white rice for serving

Directions at tastesbetterfromscratch.com

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