NOLA-STYLE GUMBO

Here is where the roux is most important, as it defines the consistency of the gumbo. It is most important to stir the roux constantly, as otherwise it will easily burn and you will have to start over. To lighten up this dish, I removed the rice and made it an appetizer versus a main dish. If you desire the gumbo as a main dish, just be sure to serve with a side salad or grilled veggies, to balance your meal.

INGREDIENTS
The Roux:
1 cup of all-purpose flour
2/3 cup canola oil
The Gumbo:
1 bunch celery, diced
2 green bell peppers, chopped
1 large yellow onion, diced
3 cloves garlic, minced (about 1 Tablespoon)
1 bunch fresh parsley leaves, chopped + 1 Tablespoon for garnish
2 Tablespoons Cajun seasoning
7–8 cups low sodium chicken broth (or veggie)7–8 cups low sodium chicken broth (or veggie)
1 pound chicken andouille sausage, sliced (again, can go veggie-style here)
12 cooked shrimp, jumbo size
PREPARATION
The Roux: In a large stock pot combine flour and oil. Cook over medium-low heat, stirring constantly for about 30–40 minutes. Be patient, as it should be chocolate in color and thick consistency. Set aside in pot.
The Gumbo: Place a large nonstick skillet over medium-high heat. Add the sausage and cooked until well-browned, about 6–8 minutes. Remove sausage from pan and set aside.
Add celery, peppers, onion and garlic to skillet, and continue cooking over medium-high heat until tender, about 6–7 minutes. Add cooked veggies, parsley and 6 cups of broth to the stock pot with roux. Stir well and place over medium-high heat. Bring to a boil and cook 6 minutes. Stir in cajun seasoning. Reduce heat to medium-low. Add cooked sausage and stir well. Add 0–1 more cup of broth as needed, for consistency. Adjust seasonings to taste. Serve in 12 ramekins with one jumbo shrimp and garnish with fresh parsley. Not having 12 guests tonight :)? Feel free to refrigerate for 3–4 days.