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Rhysp's No-Fuss Gumbo

1 smoked sausage (the kind that comes shrink wrapped as an O shape)
1 pound cooked shrimp (they shrink in the gumbo so keep that in mind)
1 can canned cooked chicken (the kind with both light and dark meat)
2 boxes Zatarain's gumbo
chicken broth

Slice into 1/2 inch thick slices and boil till fully cooked (about
20 minutes). Make gumbo according to box directions, but use chicken
broth instead of water . Add everything else and let it simmer for
30 minutes. Just before serving add 1 tablespoon flour to 2
tablespoons water, stir till all lumps are gone (a small whisk
works great for this). Bring gumbo back to a boil and add the flour
water to thicken it. If it is still not thick enough, repeat.

Notes:

I use the lean sausage to make it healthier.

The best shrimp are the ones you get that are cooked, and peeled
with the tails still on.

The chicken is in the asile with the tuna, I think the brand is
Swansom, but not sure.

Do not make this too early, if it simmers more that 1 hour it gets
too thick.

You can also add extra cooked rice, near the end to make it a little
more filling.

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