Authentic New Orleans Gumbo

1. Make the Roux*: In a large, heavy-bottom combine flour and oil. Cook on medium-low heat, stirring constantly for 30-45 minutes. This part takes patience--when it's finished it should be as dark as chocolate and have a soft, "cookie dough" like consistency. Be careful not to let it burn! Feel free to add a little more flour or oil as needed to reach this consistency.
2. Brown the sausage. In a separate skillet on medium-high heat place the sausage slices in one layer in the pan. Brown them well on one side (2-3 minutes) and then use a fork to flip each over onto the other side to brown. Remove to a plate.
3. Cook the vegetables in stock reserving 1/2 cup of stock. 
4. Add ½ cup of the chicken stock to the hot skillet that had the sausage to deglaze the pan. Pour the broth and drippings into your stockpot.
5. Add remaining 5 ½ cups of chicken stock with veggies, parsley, to the stockpot with roux and stir well. Stir until the roux is incorporated into the stock and it begins to thicken.
6. Bring to a boil over medium heat and boil for 5-7 minutes, or until the vegetables are slightly tender. (Skim off any foam that may rise to the top of the pot.) Stir in cajun seasoning, to taste.
7. Add meat. Add chicken, sausage, and shrimp.
8. If it is not thickened enough mix 1 tbsp flour with warm water. Bring to a slight boil and ad the mixture a little bit at a time. You should not have to use it al.
9. Taste and serve. At this point taste it and add more seasonings to your liking--salt, pepper, chicken bullion paste, garlic, more cajun seasoning or more chicken stock. 
10. Serve warm over rice. 

BEST IF MADE THE DAY BEFORE! But if you can't wait it is fine the first day

Chicken Stock: It is best if you use chicken stock and not chicken broth. But if you have to use it, broth will work