Vegetables & Herbs
1 bunch celery (diced, leaves included)
1 green bell pepper (diced)
1 large yellow onion (diced)
1 bunch green onions (finely chopped)
1 bunch fresh parsley (finely chopped)
2–3 cloves garlic (minced)

Proteins
12 oz andouille sausage (sliced into coins)
1 lb boneless, skinless chicken thighs or breasts (cut into bite-sized pieces)
1 lb raw shrimp (peeled and deveined)
8 oz lump crab meat (fresh or canned, drained)

Broth & Seasoning
1–2 Tbsp Cajun seasoning (to taste)
6–8 cups chicken broth
Salt & black pepper (to taste)
Optional: Hot sauce or cayenne for extra spice

Roux
½ cup oil or sausage drippings
½ cup all-purpose flour

Brown the Sausage & Chicken
In a large heavy pot or Dutch oven, cook the sausage until browned. Remove and set aside.
In the same pot, add the chicken pieces. Season lightly with salt, pepper, and Cajun seasoning. Brown until cooked through, then remove and set aside.
 
Make the Roux
In the same pot, add oil or sausage drippings. Whisk in the flour over medium-low heat.
Stir constantly for 20–30 minutes, until the roux becomes a deep brown color (like chocolate).
 
Add Vegetables ("Holy Trinity")
Stir in celery, bell pepper, onion, and garlic. Cook until softened, about 5 minutes.
 
Build the Gumbo
Add back the cooked sausage and chicken.
Stir in Cajun seasoning and mix well.
Pour in chicken broth, scraping the bottom of the pot to loosen the flavorful bits.
 
Simmer
Let the gumbo simmer uncovered for 45 minutes to 1 hour, stirring occasionally.
 
Add Seafood & Finish
Stir in shrimp and crab meat during the last 10 minutes of cooking so they don’t overcook.
Add green onions and parsley just before serving.
 
Serve
Spoon gumbo over hot cooked white rice.
Optional: Top with extra green onions, hot sauce, or a sprinkle of file powder.

📝 Notes
For a richer gumbo, use chicken thighs instead of breasts.
You can add okra if desired for extra texture.
Adjust the spice level by adding cayenne or hot sauce to taste.