Boudreaux's Zydeco Stomp Gumbo

Look at 'dem shrimp and Andouille! Yummers!!

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Adapted: Allrecipes.com (http://allrecipes.com/recipe/boudreauxs-zydeco-stomp-gumbo/detail.aspx)

In my 12 hour cooking marathon on Fat Tuesday, I inadvertently omitted the best recipe I had made of the day.  This gumbo was probably the best one I have ever made!The boys went nuts and ate two bowls Tuesday night alone. It was even better the next day with friends chowing it down.

This is definitely a recipe that will stick around. I ended up adding additional meat, though, as I thought the meat measurements in the original recipe was kind of lean! Also, the recipe, as written, was a bit too thin. I decreased the amount of "liquid" going into the recipe.

So, here we go~

Ingredients:

2 tablespoon olive oil
2 cups skinless, boneless chicken breast halves - chopped

4 Andouille sausage, cut into chunks

1 cup olive oil

1 cup all-purpose flour

2 tablespoons minced garlic

2-3 quarts chicken broth

1 (12 fluid ounce) AMBER beer. I used Leinenkugel's Amber

6 stalks celery, diced

1 can canned diced tomatoes

1 sweet onion, sliced

1 (10 ounce) can diced tomatoes with green chile peppers, with liquid, such as rotel

1 bunch fresh parsley, chopped

1/4 cup Cajun seasoning

1 pound RAW shrimp, peeled and deveined

Directions

1) Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Set aside.

2) In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. PAY ATTENTION TO YOUR ROUX. IT SHOULD BE THE COLOR OF PEANUT BUTTER...DON'T SCRIMP ON IT!

 3) Mix in garlic into roux, and cook about 1 minute. 

4) Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often. 

5) Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

6) Serve over hot, white rice!

Serve with Frank's hot sauce, cold beer and corn bread!!