Make the Roux: In a large, heavy-bottomed stock pot, combine flour and oil. Cook on medium-low heat, stirring constantly for 30 to 45 minutes. Be patient; the roux should turn a rich, dark brown, resembling chocolate, with a smooth, cookie dough-like consistency. If it burns, you’ll need to start over, so keep a close eye on it!
Brown the Sausage: In a separate skillet on medium-high heat, lay the sausage slices in a single layer. Brown them well on one side for about 2 to 3 minutes, then flip them over to brown the other side. This step is crucial for developing flavor!
Cook the Vegetables: Pour ½ cup of chicken broth into the hot skillet with the sausage to deglaze the pan, scraping any brown bits into the liquid. Transfer the broth and drippings to your large soup pot.
Add Remaining Broth: Pour in the remaining 5 ½ cups of chicken broth into the pot. Add the diced celery, green bell pepper, yellow onion, green onions, parsley, garlic, and your prepared roux. Stir well to combine.
Bring to a Boil: Set the heat to medium and bring the mixture to a boil. Let it boil for 5 to 7 minutes, or until the vegetables are slightly tender. Skim off any foam that rises to the top for a clearer broth.
Add Cajun Seasoning: Stir in Cajun seasoning to taste. Adjust as necessary based on your spice preference.
Add Meats: Gently fold in the shredded meat from the rotisserie chicken, browned sausage, and shrimp. Allow the mixture to simmer for an additional 10 minutes, letting all the flavors meld together.
Taste and Adjust: At this point, taste your gumbo and add more seasonings like salt, pepper, or more chicken broth if needed. You want to achieve a balanced flavor that suits your palate.
Serve: Ladle the hot gumbo over a mound of hot cooked rice. It’s best enjoyed warm, and trust me, it tastes even better the next day!
