Louisiana Chicken and Sausage Gumbo

Roux:

1. In a heavy-bottomed pot over low heat, whisk together the oil and flour.
2. Stir constantly — don’t walk away!
3. Cook until your roux turns a deep, dark brown (like chocolate), then remove from heat.

Gumbo:

1. Make the Roux.
2. In your gumbo pot, brown the andouille. Once done, remove and set aside.
3. Brown the Chicken: Season well with Cajun seasoning, garlic powder, onion powder, black pepper, and a pinch of cayenne. Brown in the same pot, then remove and set aside.
4. Add onion, bell pepper, and celery to the same pot. Sprinkle with a little more Cajun seasoning and cook until tender!
5. Stir in garlic, cook until fragrant, then carefully stir in your roux until everything’s coated.
6. Pour in all 24 cups of water. Stir in 3 heaping tablespoons of Better Than Bouillon Roasted Chicken Base and toss in your bay leaves.
7. Let it simmer about 30 minutes before adding sausage and chicken back in. Lower the heat and cook for 2–3 hours, stirring occasionally. Taste and adjust seasoning as needed!
8. Serve: Spoon the gumbo over cooked rice and garnish with fresh parsley.