Authentic New Orleans Style Gumbo with vegetables, chicken, sausage, and shrimp! Served warm over rice.
Add 1/2 cup of the chicken broth to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your large soup pot.
Add remaining 5 1/2 cups of chicken broth. Add veggies, parsley, and roux to the pot and stir well.
Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste. Add chicken, sausage, and shrimp.
*I like to make the roux a day or two in advance to cut down on prep time!
*Joe's Stuff Cajun Seasoning--this is my favorite cajun seasoning to use, but I can usually only find it online. You could use another brand.
*The best way to make this gumbo is by buying a rotisserie chicken--removing all the chicken, and using the carcass to make homemade chicken stock. Then make the gumbo using the homemade broth. You could use store-bought chicken broth, but homemade is way better! Here's a tutorial for making it from scratch.