| Prep time: | 45 Min |
| Cook time: | 2 Hrs 30 Min |
| Ready in: | 3 Hrs 15 Min |
| SERVINGS: |
| Original yield: 10 servings |
INGREDIENTS
* 1 cup vegetable oil
* 1 cup all-purpose flour
* 1 large onion, chopped
* 1 large green bell pepper, chopped
* 2 celery stalks, chopped
* 1 pound andouille or smoked sausage, sliced 1/4 inch thick
* 4 cloves garlic, minced
* salt and pepper to taste
* Creole seasoning to taste
* 6 cups chicken broth
* 1 bay leaf
* 1 rotisserie chicken, boned and shredded
DIRECTIONS
* Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
* Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.
