Serves 6-8 with ease.

From your pantry:

32 ounces of chicken stock

2 Cups of water

12 ounces of smoked sausage (we prefer andouille sausage)

Optional: 1 pound of diced and cooked chicken

½ pound of shelled deveined and tail off raw shrimp

Green onion for serving

Instructions:

1. Bring six cups of chicken stock and 2 cups of water to a boil, reduce heat and whisk in the entire contents of package until fully blended (make certain there are no pockets of flour). Simmer on medium heat for 10-15 minutes stirring often to prevent sticking.
2. Add in 12 ounces of thinly sliced smoked sausage (and the cooked diced chicken if using) and continue to simmer on low heat for an additional 10-15 minutes. If gumbo becomes too thick add additional stock or water to thin to your desired consistency.
3. Off heat add in ½ pound of shelled and deveined shrimp without tails (if using), allow to rest 5 minutes. Serve with sliced green onion.