ETX Gumbo

INGREDIENTS

• 1 lb pasture-raised chicken (from any cut), cooked and shredded
• 1 lb Cajun Smoked Sausage (cut into 1/4" rounds or half rounds)
• 1/2 Cup Dry Roux (see note)
• Oil as needed
• 3 stalks of celery, chopped finely
• 1 green bell pepper, chopped finely
• 1 onion, chopped finely
• Garlic as desired (1 tsp garlic powder, or 2 minced garlic cloves)
• 1 quart (4 cups) Chicken Bone Broth
• 8 cups water*
• 1 tsp dried parsley (or fresh)
• Salt and pepper to taste
• Cajun Seasoning to taste
• 1/4 tsp Gumbo File, optional 

DIRECTIONS

1. Cook your cajun smoked sausage in a large pot (adding a small bit of oil if needed), until browned. Remove sausage and set aside in a bowl. 
2. Add chopped "holy trinity" (celery, bell pepper, onion) to the pot with a bit of oil and cook until softened, 5-7min. 
3. Add garlic powder or minced garlic and cook until fragrant (60seconds)
4. Add broth and all but 2 cups of the water to the pot.
5. In a small bowl mix the 1/2cup dry roux with 2 cups cold water until the clumps are gone. Add this mixture to the pot. 
6. Bring to a light boil (too hard of a boil will make the gumbo foam) and then set to simmer.
7. Add your shredded chicken, parsley, salt, pepper and cajun seasoning as desired. 
8. Simmer for 30 or so minutes, until the gumbo has thickened and flavors have melded. 
9. Add cooked sausage with 5 minutes to go. Add Gumbo File at the end. 
10. Serve hot over cooked white rice.
11. Add a deviled egg potato salad on top if you want the true Cajun experience. 

*If you are using regular chicken broth instead, use it for at least 8 cups of the liquid if not all 12. Bone broth is more concentrated (with added collagen!) than regular broth. If you want a super-collagen gumbo, use 8 cups bone broth and 4 cups water! 

Note on how to make a Dry Roux: 

Preheat oven to 400 degrees F. Put 2 cups of sifted flour on a baking sheet and spread out. Cook the flour for 20 minutes then take it out and mix the flour up - spreading it back out before returning to the oven. Repeat this, shortening the time a bit each time (typically takes about 45 minutes, but keep an eye on it at the end especially so it doesn't burn) until the flour is toasted and the color of peanut butter. Remove and let cool. Store in a jar. This will make about 4-5 gumbos!

There are videos online as well- simply search " Dry Roux Video"