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Creole Gumbo

World Famous N'awlins Creole Gumbo

Total Time: 2 hr 40 min
Prep: 15 min
Cook: 2 hr 25 min
Yield: 8 to 10 servings
3 large boneless skinless chicken breast halves
World Famous N'awlins Cajun Season Y'all
1/4 cup vegetable oil
1 pound Andouille smoked sausage or any premium smoked sausage, cut into 1/4-inch slices
1/2 cup all purpose flour
5 tablespoons butter
1 large onion, chopped finely
8 cloves garlic minced
1 green bell pepper, seeded and chopped finely
3 stalks celery chopped finely
1/4 cup Worcestershire sauce
1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
4 cups hot water
5 beef bouillon cubes or equivalent
4 green onions, sliced, white and green parts
1/2 pound large whole shrimp
1 tablespoon World Famous N'awlins File` powder

Peel the shrimp and set aside the bodies. Put the shrimp heads and shells in the 4 cups of water and bring to boil to make shrimp stock.
Simmer for 20 minutes, then strain out the heads and shells. Separately, season the chicken with World Famous N'awlins Cajun Season Y'all.
Heat the oil in a non-stick pan over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and
cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of butter and cook over medium heat, stirring constantly,
until brown, about 10 minutes. This makes a roux. Let the roux cool down, then slowly return to a low heat and melt the remaining
3 tablespoons of butter. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce and  World
Famous N'awlins Cajun Season Y'all to taste and the 1/4 bunch parsley. Simmer and stir frequently for 10 minutes. Add 4 cups shrimp
stock and bouillon cubes, whisking constantly. Add the chicken, shrimp, and sausage. Bring to a boil, then reduce the heat, cover, and simmer
for 45 minutes. Stir, cover and simmer for 1 hour. Just before serving add the green onions, shrimp, and chopped parsley. Sprinkle
World Famous N'awlins file`on the gumbo at the table and stir to thicken and flavor to taste.