1-Start the roux in a large heavy-bottom pot by mixing 1 cup flour with 2/3 cup oil over medium-low heat. Stir constantly for 30-45 minutes until it turns a dark brown, like chocolate, and gets that soft texture. If it starts to look off, add a bit more flour or oil to keep it going without burning.

2-In a skillet, brown the 12 ounces of sliced Andouille sausage for 2-3 minutes per side, then set it aside.

3-Deglaze the skillet with 1/2 cup chicken broth and add that liquid to the roux pot.

4-Mix in the remaining 5 1/2 to 9 1/2 cups chicken broth, along with the diced celery, bell pepper, onion, green onions, parsley, garlic, and the roux. Stir everything together.

5-Bring it to a boil and cook for 5-7 minutes until veggies soften, skimming off foam as needed. Add Cajun seasoning to taste, and if you’re using uncooked shrimp, toss in the 2 cups now and cook for 2 minutes.

6-Stir in the meat from 1 rotisserie chicken, the browned sausage, and pre-cooked shrimp if that’s what you’re using.

7-Tweak the seasoning with salt, pepper, bouillon paste, garlic, or more broth as you like.

8-Serve warm over cooked rice the flavors get even better if you let it sit overnight.