Andouille Sausage, Chicken, And Shrimp Gumbo

• 4 ounces clarifed butter
• 4 ounces all-purpose flour
• 2 onions, small dice
• 2 green peppers, small dice
• 4 stalks celery, small dice
• 3 garlic cloves, minced
• 32 ounces stock (chicken or beef)
• 2 -3 teaspoons cajun seasoning
• 1 lb boneless chicken parts, cooked
• 1 lb tail-off shrimp, cleaned and deshelled
• 1 lb andouille sausage, sliced into 1/8-inch rounds
• 1/4 - 1/2 teaspoon file powder
• 1 teaspoon salt (to taste)
• 1 teaspoon pepper (to taste)
• 1 lime, cut into wedges

1. In a large stock pot, combine the clarified butter and flour. Cook over medium-high heat, stirring constantly, for about 20 minutes until the roux turns very dark brown almost black. (Don't be intimidated by the color of the roux, the darker it is the better).
2. add onion, carrot, and celery to roux and cook until tender.
3. Add garlic and cook briefly until fragrant.
4. Slowly add stock to roux in 3 stages, ensuring that the roux is completely smooth. Bring to a boil, then lower heat to a simmer.
5. Add cajun seasoning and file powder.
6. Add the sausage, chicken, shrimp, and allow it to cook until the shrimp just turns pink.
7. Adjust seasoning with salt and pepper.
8. Serve with rice and a wedge of lime.

clarifed butter, flour, onions, green peppers, stalks celery, garlic, stock, cajun seasoning, chicken, shrimp, andouille sausage, file powder, salt, pepper, lime

Taken from www.food.com/recipe/andouille-sausage-chicken-and-shrimp-gumbo-526103 (may not work)