Chicken and Sausage Gumbo – – vegetable oil, all purpose flour, Cajun Spice Mix (see recipe below), onion (diced ), celery (diced very small), bell pepper (diced ), chicken broth (add more if needed), chicken ( breast, roasted and cut into hearty bite-sized pieces), sausage (andouille or kielbasa, diced and browned), rice (cooked crisp and crumbled), Cajun Spice Mix: salt, paprika, white pepper, garlic powder, onion powder, black pepper, cayenne pepper, dry mustard, ground cumin, Gumbo: To make a roux, heat vegetable oil in enameled cast iron pot.; Add flour and Cajun Spice Mix. Stir constantly over medium to medium high heat.  Do not burn the flour.; It will slowly change color, continue cooking until it is almost chocolate brown color, about 1/2 hour. See roux colors in the notes below.; Add onion, celery and green bell pepper. Reduce heat and sauté, stirring often to cook evenly until tender, about 7 to 10 minutes.; Add chicken broth.  Heat to boil, reduce to simmer to make a thickened sauce.  Add more chicken broth If needed. ; Add roasted chicken breast and sausage.  Simmer over low heat for 1 hour. ; Re-season with more Cajun Spice Mix, salt and black pepper to taste.; Serve over rice.; Cajun Spice Mix: In a clean glass jar, add spices. Shake to incorporate.; – Shades of the roux as it cooks:

<a href="http://roadtripflavors.com/wp-content/uploads/2015/06/roux-shades.jpg"><img class="alignnone wp-image-5765 size-full" src="http://roadtripflavors.com/wp-content/uploads/2015/06/roux-shades.jpg" alt="roux-shades" width="481" height="72" /></a>