• 1 cup vegetable oil
• 1 cup flour
• 1 large onion, chopped
• 2 bell peppers, chopped
• 3 celery ribs, chopped
• 20 oz diced tomatoes
• 2 tbsp minced garlic
• 1 tbsp Italian seasoning
• 1 tbsp Messina's Cajun Creole Seasoning (or Tony Chachere's)
• 1 tbsp pepper
• 1 tbsp salt
• 8 cups chicken stock (see recipe)
• 1 lb shredded chicken
• 1 lb diced smoked sausage
• 4 oz diced ham

• Ensure that you have chicken stock and the cooked chicken from making the stock
• Render sausage and ham in a separate pan with a bit of olive oil. When finished, remove from pan and drain on a plate with a paper towel.
• Heat the oil in a large cast-iron Dutch oven over medium heat until hot
• Stir flour in quickly
• Stir constantly over medium/medium-low heat until roux reaches a deep amber color (about 15-20 minutes)
• Add onion, celery, bell pepper, seasonings and chopped garlic one at a time until all are added and roux is still liquid
• Cook vegetables in roux until carmelized (about 5 minutes), continue to stir
• Add chicken stock and bring to a simmer, stirring to remove any lumps
• Add tomatoes
• Cook 10-15 minutes
• Skim top of gumbo to remove impurities
• Add chicken and sausage and cook 10 more minutes
• Serve with 1/2 cup cooked rice per serving

Photos:

	Ingredients		Chicken Stock
	Flour and Oil		Sausage and chicken
	Roux starting		5 minutes of stirring
	10 minutes of stirring		15 minutes of stirring
	20 minutes of stirring--final product		Vegatables and ingredients added to pot before stock is added
	Finished product!