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This recipe for authentic New Orleans style gumbo starts with a roux that's cooked for 30-45 minutes, until it's the color and consistency of chocolate! Andouille sausage, shrimp and rotisserie chicken are then added after cooking down the classic combination of vegetables: bell peppers, onions and celery. Ideally you'll use the carcass of the rotisserie chicken to make your chicken stock from scratch, but if you don't have time then you can just use the store-bought kind.