Authentic New Orleans Gumbo

Make the Roux*: In a large, heavy bottom stock pot combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience–when it’s finished it should be as dark as chocolate and have a soft, “cookie dough” like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.

Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.

Cook the vegetables in broth. Add ½ 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 ½ cups of chicken broth. Add veggies, parsley, garlic and roux to the pot and stir well.