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make sure this is the first thing you do.
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COOK YOUR RICE.
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grab a big pot and heat it on medium, then add water and scoop of roux and dissolve thoroughly until water is brown.
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keep pot on a low heat
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chop up onion finely and bell pepper and add to roux water.
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these will cook down and be soft and translucent.
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seasoning the water.
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heat oven on 350. clean and slice up chicken breasts.
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then season with creole seasoning and bake until done drain off chicken juice then add to gumbo pot
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add 1 box of chicken broth.
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keep on a medium heat.
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when it starts to boil, turn back down to a low heat.
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and stir.
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chop and slice up ur smoked sausage.
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and fry.
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you might have to do this in batches.
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when sausage is cooked put sausage and the juice from the sausage in the gumbo pot.
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this is important for the flavor.
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stir the pot.
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and repeat this until all sausage is fried and in the pot.
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add half of the next box of broth.
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this should be all that u need unless you add more meat.
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season the gumbo with about 4 or more tablespoons of the essence mixture.
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you need this mixture for the flavor so don't skip out on it.
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keep stirring the pot.
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it sould be nice and steamy and a low boil.
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add your shrimp directly to the pot now.
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make sure they are clean.
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and stir it in so the liquid can cook the shrimp thoroughly.
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chop your green onions and add to the pot and stir.
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cover for 10 min on low.
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this is enough time for shrimp to cook and green onions to cook down
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add your rice and gumbo to your bowl and ENJOY!!
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