1-Step 1: Make the Roux: Combine 1 cup flour with 2/3 cup oil in a large heavy-bottom pot. Cook over medium-low heat, stirring constantly for 30-45 minutes until it turns dark brown and has a soft dough-like texture. Be careful not to burn it, and add more flour or oil if needed to get the right consistency.

2-Step 2: Brown the Sausage: In a separate skillet, brown 12 ounces of sliced andouille sausage over medium-high heat, then set it aside. This step adds depth and a smoky flavor to your gumbo.

3-Step 3: Deglaze and Combine: Deglaze the skillet with ½ cup chicken broth and transfer the broth and drippings to the large pot with the roux. Add the remaining 5 ½ to 9 ½ cups chicken broth, along with the diced vegetables like celery, bell pepper, onion, green onions, parsley, and garlic. Stir everything together to mix well.

4-Step 4: Boil and Season: Bring the mixture to a boil over medium heat and cook for 5-7 minutes until the vegetables soften. Skim off any foam that rises, then stir in 1-2 tablespoons of Cajun seasoning to taste for that authentic kick.

5-Step 5: Add Proteins: If using uncooked shrimp, add 2 cups and cook for 2 minutes. Then, stir in the meat from 1 rotisserie chicken, the browned sausage, and any pre-cooked shrimp.

6-Step 6: Final Adjustments: Adjust the seasoning with salt, pepper, chicken bouillon paste, more garlic, or additional broth as needed. Let the gumbo simmer to blend the flavors; it tastes even better if you let it sit overnight.