Ingredients

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 pound andouille or smoked sausage , sliced ¼-inch thick
• 2 celerys ribs , chopped
• 1 large green bell pepper , chopped
• 1 large onion , chopped
• 4 cloves garlic , minced
• salt and pepper to taste
• 1 pinch Creole seasoning , or to taste
• 6 cups chicken broth
• 1 bay leaf
• 1 rotisserie chicken , boned and shredded

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a stockpot over medium heat; whisk in flour until roux is smooth and has cooked to the color of chocolate milk, about 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, it's best to start over.
3. 3 Add sausage, celery, bell pepper, and onion into the roux; cook and stir 5 minutes. Add garlic; continue to cook and stir another 5 minutes.
4. 4 Season with salt, pepper, and Creole seasoning; stir well to blend. Pour in chicken broth and add bay leaf. Bring to a boil over high heat; reduce heat to medium-low and simmer, uncovered, for 1 hour, stirring occasionally.
5. 5 Stir in the chicken and simmer 1 hour more. Skim off any foam that floats to the top during this time.
6. 6 Serve and enjoy!

Nutrition per serving