1 cup vegetable oil
1 cup all purpose flour
1 pound of andouille or smoked sausage sliced a quarter inch thick
2 Celery Ribs chopped
1 large green bell pepper chopped
1 large onion chopped
4 cloves of garlic minced
salt and pepper to taste
1 pinch of creole seasoning or to taste
6 cups of chicken broth
1 bay leaf
1 rotisserie chicken boned and shredded
Heat Oil in a stock pot over medium heat. Whisk in flour until rue is smooth and has cooked to the colour of chocolate milk about 8 to 10 minutes. Be careful not to burn the rue. If you see black specks in the mixture, it's best to start over. Add sausage, celery, bell pepper, and onion into the rue. Cook and stir for five minutes. Add garlic, continue to cook, and stir another five minutes. 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 a medium low and simmer uncovered for 1 hour stirring occasionally. Stir in the chicken and simmer for one hour more. Skim off any foam that floats to the top during this time. Serve and enjoy.
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