My grandma's neighbor, who came from the Hurricane Katrina situation, made the best chicken and sausage gumbo. Today, I’m going to try to replicate it. Here's what you'll need:

**Ingredients:**
- 1 cup flour
- 1 cup vegetable oil
- 1 pack andouille sausage
- 1 whole chicken
- 2 boxes chicken broth
- 1 onion, 1 bell pepper
- 2 carrots, 2 celery stalks
- 1 tablespoon garlic paste
- Salt, pepper, Cajun seasoning, cayenne, garlic powder, onion powder
- 3 bay leaves
- 1 cap full Shrimp and crab boil
- 2 tablespoon gumbo filé (add one tablespoon 10 minutes before it's done)

**Instructions:**
CHICKEN BROTH, SAUSAGE, ROUX, GUMBO

1. Cut onion, celery, and carrots. In a large pot, add chicken, veggies, and seasonings of your choice. Pour in 8 cups of chicken broth and 8 cups of water (enough to cover the chicken). Cook for 45 minutes to an hour, then shred the chicken and set it aside. Then Brown the sausage and set it aside.

2. In same pot or new, heat 1 cup of oil, then add 1 cup of flour. Stir constantly on medium-low heat for 45 minutes to an hour until it reaches a deep brown color or to your liking. Turn to low and add onion, bell pepper, and celery, cooking for 4-5 minutes. Stir in garlic paste.

3. Add 8 cups of the broth, sausage, and chicken. Season again, stir well, and add 1 cap of shrimp and crab boil and 1 tbls gumbo file. 

4. Simmer covered for 45 minutes to 1 hour. Add another tablespoon of gumbo filé 10 minutes before it's done. If adding seafood, cook it at the end by cleaning seafood drop in pot and cook until seafood is done.  Serve gumbo first and top with rice and enjoy. We have easy gumbo for the win. 

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