Texiana Gumbo (For the Masses!)

Ingredients

• 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 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)
• 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

Directions

Cook sausage in a large skillet over medium heat until evenly browned, 5 to 10 minutes.

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.

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.

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.