Ingredients

• 1 Cup Vegetable Oil, plus 1 tablespoon, divided
• 1/2-pound Andouille sausage (cut in half)
• 1 Cup All Purpose Flour
• 3 ribs celery
• 2 large yellow onions
• 2 medium green bell peppers
• 5 cloves garlic
• 1 (14 ounce) can diced tomatoes, NSA
• 1 teaspoon dried thyme
• 2 teaspoons creole seasoning
• 1/4 teaspoon ground pepper
• 5cups of unsalted chicken stock
• 2 bay leaves
• 6 Cups of shredded Chicken (Fresh or Rotisserie)
• 1 teaspoon Gumbo File powder, optional
• 1-pound cooked shrimp

Preparation

1. Slice andouille sausage. In a Dutch oven/pot, add 1 tablespoon of oil, add the sliced sausage and brown, remove and set aside. Dice celery and onion. Seed and dice bell pepper. Mince garlic.
2. In the same pot over medium heat and combine 1 cup of oil and 1 cup of flour. Cook for 30-60 minutes, stirring constantly until the roux is a milk chocolate color.
3. Add the celery, onion, garlic, and bell pepper and sauté 8-10 minutes.
4. Add tomatoes, thyme, creole seasoning, ground pepper, chicken stock and bay leaves and bring to a simmer for 45 minutes
5. Add cooked chicken and sausage, combine 1 teaspoon File powder to thicken gumbo and simmer for an additional 45 minutes. Remove the bay leaves.
6. Remove from heat and stir in the shrimp. Serve in a bowl and enjoy!

Helpful hints

• You may add more chicken stock if needed, but it will start to change the nutrient content.
• Gumbo File Powder should be with the herbs and spices isle of the grocery store.
• Look for low or unsalted chicken broth. Some low sodium brands will continue more potassium so be sure to read the label.
• If you are on a diet that requires less protein the chicken, sausage, and shrimp portions can be reduced by half or more if needed. This will bring some of the nutrients counts down.