Texiana Gumbo (For The Masses!)

• 4 andouille sausages, sliced
• 4 cups olive oil
• 4 cups all-purpose flour
• 1/2 cup minced garlic
• 12 quarts chicken broth
• 4 (12 ounce) bottles beer (such as Shiner(R) Bock)
• 4 cups diced sweet onion
• 4 cups diced green bell pepper
• 4 cups chopped celery
• 4 cups frozen chopped okra
• 2 1/2 cups green onions, chopped
• 1 cup Creole seasoning (such as Tony Chachere's(R))
• 1 cup chopped fresh parsley
• 2 whole rotisserie chickens, meat shredded and bones discarded
• 4 pounds 100-count shrimp
• salt and ground black pepper to taste

1. Cook sausage in a large skillet over medium heat until evenly browned, 5 to 10 minutes.
2. Whisk olive oil and flour together in a large stockpot over medium heat until mixture is thick and smooth. Cook and stir until mixture is browned and bubbling, 10 to 20 minutes. Add garlic; cook and stir until garlic is fragrant, about 1 minute.
3. Slowly whisk chicken broth and beer into flour mixture; bring to a boil. Mix sweet onion, bell pepper, celery, okra, green onions, Creole seasoning, and parsley into broth.
4. Stir shredded chicken, shrimp, and sausage into vegetable-broth mixture; bring to a boil, reduce heat to low, cover the pot, and simmer, stirring often, until flavors blend and vegetables are tender, about 60 minutes. Season with salt and black pepper.

andouille sausages, olive oil, allpurpose, garlic, chicken broth, bottles beer, sweet onion, green bell pepper, celery, okra, green onions, creole seasoning, parsley, rotisserie chickens, shrimp, salt

Taken from www.allrecipes.com/recipe/237913/texiana-gumbo-for-the-masses/ (may not work)