Cajun Chicken and Sausage Gumbo

Ingredients

• 1 cup vegetable oil
• 1 cup all-purpose flour
• 1 lb andouille or smoked sausage, sliced 1/4 inch thick
• 2 celery stalks, 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. 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.
2. Add sausage, celery, bell pepper, and onion to the roux. Cook and stir for 5 minutes. Add garlic and continue to cook and stir for another 5 minutes.
3. Season with salt, pepper, and Creole seasoning. Stir well to blend. Pour in chicken broth and add bay leaf.
4. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 1 hour, stirring occasionally.
5. Stir in the shredded chicken and simmer for 1 hour more. Skim off any foam that floats to the top during this time.
6. Remove bay leaf and serve hot over cooked rice or with potato salad.