This is a recipe that I grew up eating. My mom had a boss who was Cajun, and after he retired, my parents would go visit him down on his property. He taught my dad how to cook a number of things including gumbo. My dad came up with his own recipe, and I’ve made a couple of tweaks of my own
1/2 pound andouille, diced
1 stalk celery, chopped
1 large onion, chopped
1 teaspoon minced garlic
8 cups chicken broth
1/2 cup canola oil
all purpose flour (I prefer White Lily for biscuits and roux)
Sautee chicken, andouille, onion, celery, and garlic in skillet (this is where I add some of my seasonings, but understanding I have to adjust later) then cover with 8 cups of broth.
In a separate cast iron skillet, make a roux using 1/3 cup canola oil and add flour until it reaches right color and consistency.
When roux is done, add to the pot.
Simmer until mixture thickens and season to taste.
Serve over cooked rice.