Chicken and Sausage Gumbo

Dice the green bell pepper, celery, and onion (the "holy trinity"). Mince the garlic. Set aside.

Slice the andouille sausage into rounds.

Shred the meat from the rotisserie chicken, discarding the skin and bones.

In a large, heavy-bottomed pot or Dutch oven over medium heat, add the sliced sausage and cook until browned and the fat has rendered, about 5-7 minutes.

Remove the sausage from the pot with a slotted spoon, leaving the rendered fat behind. Set the sausage aside.

To the rendered sausage fat in the pot, add the vegetable oil. Heat the oil over medium heat.

Whisk in the flour to create a roux.

Cook the roux, stirring constantly with a flat-edged spatula, until it reaches a dark chocolate color. This will take 20-30 minutes. Be careful not to burn it.

Once the roux is dark, immediately add the diced onion, bell pepper, and celery. Stir well and cook for 5-7 minutes until softened.

Stir in the Cajun seasoning.

Add the cooked sausage, shredded chicken, and minced garlic to the pot.

Slowly begin to whisk in the chicken broth, about 4 cups at a time, until fully incorporated and smooth. Add all 20 cups of broth.

Season the gumbo with garlic powder, paprika, onion powder, and black pepper.

Add the bay leaves.

Bring the gumbo to a simmer, then reduce the heat to low, cover, and let it cook for at least 1 hour, stirring occasionally.

Serve the gumbo hot over cooked white rice, garnished with sliced green onions and fresh parsley.