Gumbo!!! Minus celery because I'm allergic :)

• 3/4 cup of Roux (= parts flour & oil cooked over medium heat until dark brown STIR CONSTANTLY!!!) make extra and keep it in the fridge! +/- 3/4 cup depending on how thick you want it.
• 1 lb of sausage (Cajun or other) cut into bite size pieces
• 1 lb of pork or chicken cut into bite size pieces
• 1 Cajun seasoning to taste
• 1 tablespoon garlic powder (+/-)
• 1 large onion cut into bite sized pieces or smaller
• 2 green bell peppers cut into bite sized pieces
• 1/2 gallon chicken broth or water
• 3 cup rice (white or brown) prepared. (=6 cups cooked)
• 1 *optional* serve with saltine crackers

1. Roux should be DARK!
2. STIR STIR STIR!!
3. !
4. *over medium high heat.
5. * Add pork or chicken and sausage to large heated pot.
6. Season with Cajun seasoning and garlic cook until it is slightly browned.
7. When meat is browned, add onion and bell pepper.
8. Stir pot to mix ingredients, cook approximately 10 minutes to cook onion and bell pepper.
9. Add Roux and stir
10. After roux is incorporated add liquid (chicken broth /water) making sure other ingredients are covered.
11. Turn heat down to medium low and simmer for 2+ hours adding water if it gets too dry.
12. Stir occasionally...it shouldn't stick to the pot unless the heat is too high.
13. TASTE TEST!!
14. Does it need salt?
15. Add some!
16. More garlic?
17. Add some!
18. This is YOUR Gumbo add whatever you think it needs
19. Prepare rice according to package directions.
20. Place 1 cup rice in a bowl cover with gumbo to serve.

flour, sausage, pork, cajun, garlic, onion, green bell peppers, chicken, rice, crackers

Taken from cookpad.com/us/recipes/358894-gumbo-minus-celery-because-im-allergic (may not work)