chicken shrimp and sausage gumbo - chicken broth

Method

• make sure this is the first thing you do.
• COOK YOUR RICE.
• grab a big pot and heat it on medium, then add water and scoop of roux and dissolve thoroughly until water is brown.
• keep pot on a low heat
• chop up onion finely and bell pepper and add to roux water.
• these will cook down and be soft and translucent.
• seasoning the water.
• heat oven on 350. clean and slice up chicken breasts.
• then season with creole seasoning and bake until done drain off chicken juice then add to gumbo pot
• add 1 box of chicken broth.
• keep on a medium heat.
• when it starts to boil, turn back down to a low heat.
• and stir.
• chop and slice up ur smoked sausage.
• and fry.
• you might have to do this in batches.
• when sausage is cooked put sausage and the juice from the sausage in the gumbo pot.
• this is important for the flavor.
• stir the pot.
• and repeat this until all sausage is fried and in the pot.
• add half of the next box of broth.
• this should be all that u need unless you add more meat.
• season the gumbo with about 4 or more tablespoons of the essence mixture.
• you need this mixture for the flavor so don't skip out on it.
• keep stirring the pot.
• it sould be nice and steamy and a low boil.
• add your shrimp directly to the pot now.
• make sure they are clean.
• and stir it in so the liquid can cook the shrimp thoroughly.
• chop your green onions and add to the pot and stir.
• cover for 10 min on low.
• this is enough time for shrimp to cook and green onions to cook down
• add your rice and gumbo to your bowl and ENJOY!!