1-First Step: Make the roux. In a large, heavy-bottom stock pot, combine 1 cup all-purpose flour and 2/3 cup vegetable or canola oil. Cook on medium-low heat, stirring constantly for 30-45 minutes, until it reaches a dark chocolate color and dough-like consistency. Be careful not to burn it. If needed, add a little more flour or oil to help it reach the right texture.

2-Second Step: Brown the sausage. In a separate skillet on medium-high heat, spread the 12 ounce package Andouille sausage in one layer. Brown on one side for 2-3 minutes, flip, and brown the other side. Remove to a plate.

3-Third Step: Deglaze and build flavor in the gumbo pot. Add 1/2 cup chicken broth to the hot skillet to deglaze, then pour that liquid and the drippings into the large pot. Add the remaining 5 1/2 cups chicken broth, diced celery, green bell pepper, onion, green onions, parsley, garlic, and the roux. Stir well.

4-Fourth Step: Simmer until the vegetables soften. Bring the pot to a boil over medium heat and boil for 5-7 minutes until vegetables are slightly tender. Skim off foam that rises to the top. Stir in 1-2 tablespoons Cajun seasoning to taste.

5-Fifth Step: Add shrimp. If using uncooked shrimp, add them now and cook for 2 minutes.

6-Sixth Step: Stir in the meats. Add shredded chicken (from the rotisserie chicken), browned sausage, and pre-cooked shrimp if using.

7-Final Step: Taste, adjust, and serve. Taste the Cajun Gumbo Recipe and adjust with salt, pepper, chicken bouillon paste, garlic, additional Cajun seasoning, or more chicken broth as needed. Serve warm over hot cooked white rice. Gumbo tastes even better the next day.