Boudreaux's Zydeco Stomp Gumbo

We celebrated Mardi Gras a little late this year (on Thursday because that's when Aaron was home). Basically we just eat Gumbo to celebrate, that's it. We started the tradition two years ago when were invited to a Mardi Gras party at John and Pamela's. Our friends from New Orleans were there (temporarily displaced because of Katrina) and brought a King Cake.
Anyway, so now we make Gumbo occasionally, and love this recipe. I halved it this time, since we weren't feeding a crowd. It was a little tricky to halve. Instead of the can of tomatoes and green chiles I add an extra tomato, and three green chiles from a can (I had used part of a can earlier in the week). I had also made apple juice the night before and substituted that for the beer. I also forgot to get red chili peppers at the store, so I just put some sweet red bell pepper in. Aaron noticed that it wasn't as spicy, but I thought it was good. Still too spicy for the kids. We also had Creole Seasoning instead of Cajun, but they are pretty close. I didn't cook it as long (I started it too late) as it said to and it was still good. But I think the flavored mingle better if cooked longer. I would recommend eating it with some crusty bread to quell some of the spice, unless you like making your nose run and your eyes water. Enjoy!

Boudreaux's Zydeco Stomp Gumbo

• 1 tablespoon olive oil
• 1 cup skinless, boneless chicken breast halves - chopped
• 1/2 pound pork sausage links, thinly sliced
• 1 cup olive oil
• 1 cup all-purpose flour
• 2 tablespoons minced garlic
• 3 quarts chicken broth
• 1 (12 fluid ounce) can or bottle beer
• 6 stalks celery, diced
• 4 roma (plum) tomatoes, diced
• 1 sweet onion, sliced
• 1 (10 ounce) can diced tomatoes with green chile peppers, with liquid
• 2 tablespoons chopped fresh red chile peppers
• 1 bunch fresh parsley, chopped
• 1/4 cup Cajun seasoning
• 1 pound shrimp, peeled and deveined

1. Heat oil in a medium skillet over medium high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
2. In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
3. Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
4. Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.