Recipe Instructions:
Ingredients%3A%0A%E2%80%A2%09200g%20shrimp%2C%20peeled%20and%20deveined%0A%E2%80%A2%09200g%20chicken%20breast%2C%20diced%0A%E2%80%A2%09100g%20andouille%20sausage%2C%20sliced%0A%E2%80%A2%0950g%20butter%0A%E2%80%A2%0950g%20flour%0A%E2%80%A2%091%20onion%2C%20chopped%0A%E2%80%A2%091%20green%20bell%20pepper%2C%20chopped%0A%E2%80%A2%092%20celery%20stalks%2C%20chopped%0A%E2%80%A2%092%20cloves%20garlic%2C%20minced%0A%E2%80%A2%091%20liter%20chicken%20or%20seafood%20stock%0A%E2%80%A2%09200g%20okra%2C%20sliced%0A%E2%80%A2%092%20bay%20leaves%0A%E2%80%A2%092%20tsp%20Cajun%20seasoning%0A%E2%80%A2%09Salt%20and%20black%20pepper%20to%20taste%0A%E2%80%A2%09Fresh%20parsley%2C%20chopped%20%28for%20garnish%29%0AInstructions%3A%0A1.%09In%20a%20large%20pot%2C%20melt%20the%20butter%20over%20medium%20heat.%0A2.%09Whisk%20in%20the%20flour%20to%20make%20a%20roux%2C%20stirring%20constantly%20until%20it%20turns%20a%20dark%20brown%20color.%0A3.%09Add%20the%20onion%2C%20bell%20pepper%2C%20celery%2C%20and%20garlic.%20Cook%20until%20soft.%0A4.%09Add%20the%20stock%2C%20okra%2C%20bay%20leaves%2C%20and%20Cajun%20seasoning.%20Bring%20to%20a%20boil%2C%20then%20simmer%20for%2030%20minutes.%0A5.%09Add%20the%20shrimp%2C%20chicken%2C%20and%20sausage.%20Cook%20until%20the%20shrimp%20are%20pink%20and%20the%20chicken%20is%20cooked%20through.%0A6.%09Season%20with%20salt%20and%20black%20pepper.%0A7.%09Serve%20hot%2C%20garnished%20with%20fresh%20parsley%0A
