Andouille Sausage, Chicken, and Shrimp Gumbo

• clarifed butter↗4 ounces
• all-purpose flour↗4 ounces
• onions↗2

  small dice

• green peppers↗2

  small dice

• stalks celery↗4

  small dice

• garlic cloves↗3

  minced

• stock (chicken or beef)↗32 ounces
• cajun seasoning2 -3 teaspoons
• boneless chicken parts, cooked1 lb
• tail-off shrimp, cleaned and deshelled1 lb
• andouille sausage, sliced into 1/8-inch rounds↗1 lb
• file powder1⁄4 - 1⁄2 teaspoon
• salt (to taste)↗1 teaspoon
• pepper (to taste)↗1 teaspoon
• lime, cut into wedges↗1

Step-by-step instructions

1. 1

   In a large stock pot, combine the clarified butter and flour. Cook over medium-high heat, stirring constantly, for about 20 minutes until the roux turns very dark brown almost black. (Don't be intimidated by the color of the roux, the darker it is the better).

2. 2

   add onion, carrot, and celery to roux and cook until tender.

3. 3

   Add garlic and cook briefly until fragrant.

4. 4

   Slowly add stock to roux in 3 stages, ensuring that the roux is completely smooth. Bring to a boil, then lower heat to a simmer.

5. 5

   Add cajun seasoning and file powder.

6. 6

   Add the sausage, chicken, shrimp, and allow it to cook until the shrimp just turns pink.

7. 7

   Adjust seasoning with salt and pepper.

8. 8

   Serve with rice and a wedge of lime.