Louisiana’s Best Chicken Andouille & Sausage gumbo

½ cup vegetable oil

½ cup all purpose flour

2 large onions, chopped, about 5 cups

3 red bell peppers, chopped, about 3 ½ cups

3 celery stalks, chopped, about 1 ½ cups

8 garlic cloves, chopped

¼ teaspoon cayenne

½ cup dry white wine

¼ cup chopped fresh thyme

3 bay leaves

1 28-ounce can diced tomatoes with juice

2  8-ounce bottles clam juice

1 can low-salt chicken broth

1 ½ pounds andouille sausage (such as Aidells), cut crosswise into 3/8-inch slices,
…….sautéed separately, pan deglazed with soup, then added to soup

1 ½ pounds skinless boneless chicken thighs, cut into 1-inch cubes

4 ounces sliced frozen okra or more to taste, 1/2-inch slices

¼ cup Italian parsley, chopped

¼ cup green onions, minced

1 teaspoon Worcestershire sauce or more to taste

1 tablespoon Creole/Cajun seasoning (such as Emeril’s Essence)

½ tablespoon file powder

1 tablespoon liquid or powdered shrimp/crab boil (such as Cajun’s Choice)

1 teaspoon dried mustard

1 ½ pounds raw, peeled, deveined  medium shrimp

 

1. Heat your skillet over medium-high heat.
2. Add butter and heat until it begins to sizzle.
3. Add flour and whisk. Continue whisking until the roux reaches the color of chocolate . Take your time and DO NOT BURN IT.
   
4. Once the roux has reached the desired color, add  onions, bell peppers, celery and garlic. Stir well, and allow to cook down for 7 minutes or so. You want all the vegetables to be soft and clear.
   
5. Add the stock, bay leaves, the andouille, salt, and cayenne pepper. You might wanna add a little more stock.
6. Stir well, and bring to a simmer. Allow the gumbo to simmer for about 18 minutes. Then add your chicken.
7. Reduce the heat to right above low, continuing to allow the gumbo to simmer for about 40 minutes.
8. Taste and see if you need to add any extra seasoning, if so add it now.
   
9. Serve the gumbo over rice in an bowl.