Comment GUMBO below for The One Pot Momma’s Roux method and my twist on Gumbo! Ingredients: For the Roux: 1 cup all-purpose flour 3/4 cup vegetable oil For the Gumbo: 1 lb chicken thighs, cut into bite-sized pieces 1 lb smoked andouille sausage, sliced 1 lb shrimp, peeled and deveined (I use frozen, and it works great!) 1 medium onion, chopped 1 green bell pepper, chopped 2 celery stalks, chopped 3 cloves garlic, minced (jarlic is fine...yes, it really is!) 1 (14 oz) can diced tomatoes 1 (14 oz) can stewed tomatoes and okra 6 cups chicken broth (this is where homemade makes all the difference) 1 tbsp Cajun seasoning 1 tbsp Goya All Purpose Adobo seasoning 1 tbsp Tomato Chicken Bouillon Instructions: Make the Roux:Preheat your oven to 350°F. In a cast-iron skillet or oven-safe pan, combine the flour and oil. Stir to combine, then place the skillet in the oven. Every 10 minutes, stir the roux until it reaches a deep, chocolate brown color (about 30-40 minutes). This is THE One Pot Momma’s oven roux method—a game-changer for easy, perfect roux every time!Cook the Veggies:While the roux is cooking, heat a large pot over medium heat. Add the onion, bell pepper, celery, and garlic. Cook for 5-7 minutes until softened.Combine and Simmer:Once the roux is done, carefully add it to the pot with the veggies. Stir to combine, then add the diced tomatoes, stewed tomatoes and okra, chicken broth, Cajun seasoning, Goya Adobo seasoning, and Tomato Chicken Bouillon. Bring everything to a simmer.Add the Meat:Add the chicken and sausage to the pot, and cook for 25-30 minutes, until the chicken is tender and cooked through.Add the Shrimp:Add the shrimp and cook for another 5 minutes, until the shrimp are pink and fully cooked.Serve:Serve the gumbo over a bowl of steamy white rice, and enjoy the delicious, rich flavor of this easy and flavorful dish! Want the recipe? Comment ‘GUMBO’ below, and I’ll send you the details for THE One Pot Momma’s oven roux method and my full gumbo recipe! LTKSeasonal LTKHome