Cajun seasoning (I always use Tony Chachere's. It's the best!)
1 large chicken, cut up (If you don't want the bones, use chicken breasts and boneless thighs.)
1 lb. smoked sausage, thinly sliced
12 oz. smoked tasso, thin sliced
1 large onion, chopped
1 bell pepper, chopped
2 pods garlic, minced
2 stalks celery, chopped
½ c. green onions, chopped
½ c. parsley, chopped
Instructions
Dissolve roux in water over medium heat and let boil for ½ hour. Season the chicken by coating with cajun seasoning. Add meats and vegetables. Bring to a boil; lower fire to medium heat and cook until chicken and vegetables are tender (about 1½ hours). Add green onions and parsley about 15 minutes before and season to taste. Serve over cooked rice in soup bowls. 6-8 servings.
Recipe by Southern Plate at https://www.southernplate.com/guest-blogger-mama-belles-guide-to-gumbo-do-it-the-lazy-way/