Madame Laveau's Gumbo

Start by making a dark roux in a large, heavy bottom stock pot. Combine a cup of all-purpose flour and ⅔ cup of canola or vegetable oil. Cook on medium-low heat, stirring continuously for 30 minutes, don’t let it burn.

In a separate skillet on medium-high heat cook the meats fully, one kind at a time: 6 chicken thighs, a 12oz package of andouille sausage cut into coins, and 2 cups of shrimp. Remove to a plate and chop to pieces.

When the dark roux looks like cookie dough, add ½ cup of chicken broth to the hot meat skillet to deglaze the pan. Pour the broth and drippings into your large soup pot with the roux. Add 5 1/2 cups of chicken broth. Add chopped yellow onion, chopped green onion, two chopped Bell peppers, three chopped garlic cloves, a chopped celery bunch, chopped parsley and five chopped tomatoes to the pot and stir well.

Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. Stir in cajun seasoning to taste. Add chicken, sausage, and shrimp (tails removed).

Serve in a bowl over cooked rice.