Then set the meat aside.
But first an explanation. Beautiful Spouse of Spicy Food Guy (BSOSFG) is a non-eater of red meat, but she is a gumbo lover, and a hot one at that. So Spicy Food Guy does his gumbos with veggies, poultry, and seafood. And when it comes to chicken sausages, no one beats the folks at al fresco. And Spicy Food Guy means no one.
Back to the gumbo. Set the grilled meat off to the side, and then make a roux with about 3/4 cup of veggie oil and a cup of flour. Stir the roux for the time it takes to drink two Yuenglings.
When the roux looks like a Hersheys Bar, add the holy trinity: onions (2 cups), bell pepper (1 cup mixed red and green), and celery (1 cup).
Add in about 8 to 10 cups of chicken stock, a few bay leaves, and whatever creole or cajun spices suit your fancy (a couple of tablespoons). Shake in some hot sauce. Toss in all the chicken meat and simmer for the length of time it takes to watch a Steelers game.
After the Steelers win, add in a pound of shrimp and some green onion. Simmer another 20 minutes.
And here is another huge secret: serve gumbo in a bowl around a small ball of steamed bismati rice. Bismati rice has a popcorn like sweetness that offsets the cajun spices of the gumbo.
To die for. You heard it here from Spicy Food Guy.