Gumbo

• 2 large boneless, skinless chicken breasts, cut into 1' cubes
• 1 package andouille sausage, each sausage cut into 8-10 slices
• 1 lb. shrimp, peeled and deveined
• 72oz chicken broth
• 1 cup water
• 3 carrots
• 6 stalks celery
• 1 lg. or 2 med. onions
• 2-3 tbs. cajun seasoning, adjusted for spice
• 5-10 shakes Tabasco hot sauce, adjusted for spice
• 1 1/4 cup flour
• 1 cup cooking oil
• gumbo file
• 1/2 cup chopped scallions

In large pot, add chicken broth and water, warm over medium heat unti boiling. Add chopped onions, celery and carrots to water. Add cajun seasoning and Tabasco sauce. Let simmer over low heat 1/2 hour to develop flavor of seasoning and vegetables.

Add chicken and sausage and let simmer additional 1/2 hour or until smells of meat permiate the dish (this will be obvious!) Stir occasionally. Add shrimp, cook 7-10 minutes, until heated through.

While simmering, make roux by combining flour and oil in skillet at medium heat, stirring continuously. Stir gently at all times until it reaches a medium brown, similar to the color of peanut butter.

After roux is finished, add to main pot with meat and veggies. Stir. Serve over rice. Top individual servings with sprinklings of gumbo file' and scallions. Add additional cajun seasoning to taste.

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