Super Bowl Sunday: Zydeco Stomp Gumbo

(Adapted from Allrecipes)
Serves: 8 to 10

Well, it's Super Bowl Sunday and a big pot of Zydeco Stomp Gumbo is on the menu! I had thought about New England Clam Chowder (for the Patriots of course!) but didn't have all the ingredients on hand (i.e. clams!) so gumbo it is!  And since it's Mardi Gras month, I guess that's OK to do!  This is a recipe that I found on Allrecipes and adapted it to our taste. 

INGREDIENTS:
1 Rotisserie chicken - chopped, shredded
1 lb. pound smoked sausage links, thinly sliced (I use Kielbasa)
1 cup olive oil
1 cup all-purpose flour
1 Tablespoon minced garlic
2 quarts chicken broth
1 (12 fluid ounce) can or bottle beer
6 stalks celery, diced
1 sweet onion, diced
2 (15 ounce) cans diced tomatoes with green chilis, undrained
1 can tomato paste
1/4 cup Cajun seasoning (or to taste)
Fresh ground pepper to taste
1 pound frozen shrimp, peeled and deveined

DIRECTIONS:
1. Chop chicken, slice sausage, and put in slow cooker.
2. In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly; this will take 5-10 minutes. Mix in garlic, and cook about 1 minute.
3. Add roux to the slow cooker, along with the chicken broth and beer. Mix in celery, onion, diced tomatoes with green chiles, tomato paste, ground pepper, and Cajun seasoning. Cook on low for 6-8 hours.
About 20 minutes before serving, add shrimp to mixture and continue to cook on low until shrimp is pink and done.
4. Serve over fluffy rice.

Crusty bread and fried okra salad made nice accompaniments!