Make the Roux

• In a large heavy-bottomed pot or Dutch oven, combine the oil and flour over medium-low heat. Stir constantly for 30–45 minutes until the roux turns a deep chocolate brown. Do not walk away — consistent stirring prevents burning and develops rich flavor.
• Once the roux reaches a dark brown color, add the diced onion, bell pepper, and celery. Stir and cook for 5–7 minutes until softened. Add minced garlic and cook for 1 more minute. Stir in fresh parsley (and okra if using).
• Build the Base
• Gradually pour in the chicken broth while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer.
• Add the Meats
• Stir in the sliced smoked sausage and cooked chicken. Simmer uncovered for 20–25 minutes to allow flavors to develop.
• Season
• Add the BBQUE TEXAS Rajun' Texas Cajun Seasoning. Start with5 tablespoons and adjust to taste. If you like it bolder, add more! Add salt and black pepper as needed. Stir well and continue simmering.
• Add the Shrimp
• Add the shrimp during the last 5–7 minutes of cooking. Cook just until shrimp turn pink and are cooked through. Avoid overcooking.
• Serve
• Spoon hot gumbo over cooked white rice and serve immediately.
• Pro Tip
• Gumbo tastes even better the next day after the flavors have had time to blend. Store refrigerated up to 4 days or freeze (without rice) for up to 3 months. Feel free to add in additional meats, like crawfish, etc!