DirectionsStep1Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocola…Step2Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown…Step3Cook the vegetables in broth. Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.Step4Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, garlic and roux to the pot and stir well.Step5Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.Step6Add meat. Add chicken, sausage, and shrimp.Step7Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more Joe's stuff or more chicken broth--until you reach the perfect flavor. Serve warm over r…IngredientsIngredients1 heaping cupAll-Purpose Flour⅔ cupOil (vegetable or canola oil)1 bunchCelery (diced, leaves and all)1 Green Bell Pepper (diced)1 Large Yellow Onion (diced)1 bunchGreen Onion (finely chopped)1 bunchParsley (fresh chopped, finely chopped)3 clovesGarlic2 tablespoonsCajun Seasoning8 cupsChicken Broth12 ounces packagesAndouille Sausages (sliced into` coins' substitute Polska Kielbasa if you ca n't find a good Andouille)
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