Cajun Chicken And Sausage Gumbo

• 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

1. 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.
2. 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.

vegetable oil, flour, onion, green bell pepper, celery stalks, andouille, garlic, salt, chicken broth, bay leaf, rotisserie chicken

Taken from www.allrecipes.com/recipe/141114/cajun-chicken-and-sausage-gumbo/ (may not work)