As with all recipes, this is pretty flexible. Gumbos have lots of variations, so you shouldn’t be paranoid about striking out on your own.

1 cooked, boned, shredded chicken (use a rotisserie chicken from the market if you want)
1 lb andouille or smoked sausage, cut into ¼” slices6 C chicken broth
1 C flour
1 C vegetable oil
5 cloves garlic, chopped
1 green pepper, chopped
1 sweet onion, chopped
1 celery stalk, chopped
2 bay leaves
Salt
Pepper
Creole seasoning (you can make your own by combining cayenne, oregano, garlic powder, paprika, and onion powder)

Make a roux by heating the oil in a cast iron pot and whisking in the flour, continually whisking for about 10 minutes or until the roux is a light brown (this requires patience – do not let it burn). Add the pepper, onion, celery and sausage, cooking for five minute.

Add the chicken broth, garlic, seasonings and bay leaves. Bring to a boil, reduce heat, and simmer uncovered for an hour. Add the chicken and simmer for one more hour. Skim off any foam that appears on the surface.

Serve over rice.