Step 1

In a large heavy-bottomed skillet over medium-low heat, combine the oil and flour. Stir constantly to prevent burning. Continue this for 30-45 minutes or until your roux looks like Hershey's chocolate syrup.

Step 2

Once you remove the roux from heat, continue to whisk it constantly until the pan cools as it can still burn if left undisturbed.

Step 3

Meanwhile, in a large stockpot or Dutch oven over medium-high heat, brown the andouille sausage on each side (about 2-3 minutes per side). Remove it from the pot and set aside.

Step 4

Add the chicken tenderloin pieces to the same pot and fry them in the fat remaining from the sausage until cooked through. Once the chicken is done, set it aside and add the shrimp to the pot. Sear each side and remove it once the shrimp is pink and cooked (*See note).

Step 5

Add your veggies (celery, bell pepper, onion, garlic, green onions, and parsley) to the pot with the sausage/chicken/shrimp juices and saute until they just begin to soften, then add the Cajun seasoning and stir.

Step 6

Next, add your prepared roux to the veggies in the pot and stir to combine. Add the chicken broth, stir or whisk again, and bring your gumbo to a boil. Once boiling, reduce the heat and let your gumbo simmer for 45 minutes. Add more broth (after simmering) if desired to reach your preferred soup consistency.

Step 7

Return the sausage, chicken, and shrimp to the pot and stir to warm through. Serve over warm rice.