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1. Combine the butter and the flour in a heavy stockpot or Dutch oven over medium-low heat.
2. With a wooden spoon stir the mixture slowly and constantly.
3. After about 5 minutes the mixture will begin to foam.
4. Keep stirring.
5. As the roux cooks, the color will darken and the flour will have a nice nutty aroma.
6. It should take about 10-12 minutes to fully develop a nice brown roux.
7. When the roux is ready add the celery, onions, peppers (the Trinity), okra, garlic, hot sauce, plus 1 tsp salt and 1 tsp pepper, and the Andouille sausage, then cook for about 10 minutes.
8. Keep moving the sausage around to crumble it and brown it.
9. Once the sausage is browned and the vegetables have softened, add the sherry to deglaze the pan briefly.
10. Next add the chicken broth a little at a time to make sure the roux mixes well and is well incorporated.
11. Add the diced tomatoes, Worcestershire sauce, ½ tsp salt, ½ tsp pepper, and bay leaves.
12. Bring everything up to a good boil, then add the John Soules Foods Grilled Chicken and the shrimp.
13. Bring the temperature back up to a boil, then lower heat to a simmer, and cook until the shrimps are no longer pink, about 5 minutes.
14. At the very last minute add the fresh parsley, remove bay leaves, and season with more salt and pepper to taste, if necessary.
15. In a serving bowl, place a central mound of rice.
16. Pour the gumbo all around the outside of the island of rice and sprinkle with fresh chopped parsley as garnish plus a few more dashes of hot sauce!

Watch Us Make It!