Ingridients:

• 1 Cup Vegetable Oil
• 1 Cup All Purpose Flour
• 1 Yellow Onion
• 1 Green Bell Pepper
• 3 Sticks of Celery
• 2 lbs Smoked Sausage
• 2 Whole Rotisserie Chickens deboned
• 2 32oz Containers of Chicken Stock
• 2 Cans Rotel
• 1 capful Savoie’s browning sauce
• 4 Cups of Water before simmering
• 1 Tablespoon of Cajun or Creole Seasoning
• 1 Teaspoon Salt
• 1 Teaspoon Garlic Powder
• 3 Bay Leaves
• Alternate: 1 small jar premade roux
• Alternate: 3 – seasoning blend in place of fresh veggies,

Instructions:

• First prep all vegetables, sausage, and chicken. Put them in the fridge.
• Roux was on a medium/high heat. Depends on your stove. You need to stir regularly for roughly an hour till it starts to look like melted milk chocolate. For a darker roux, cook longer.
• Add the vegetables in and cook for another 10 minutes.
• While the vegetable are cooking, sear your sausage in a separate pan. Just to brown them a little, if not, adding them roux at this point is fine.
• If you sear the sausage, once they have browned a little, add some of the chicken stock to that pan to loosen up all the drippings from the sausage.
• Next dump the sausage in with the roux and vegetables.
• Add your Cajun/Creole seasoning, salt, garlic powder, bay leaves and rest of your stock, then let it cook for about 20 minutes.
• Add the 4 cups of water, 1 capful Savoie’s browning sauce, & 2 cans Rotel.
• At this point you can bring to a boil and skim the oil off the top. However, some call that flavor.
• Add the chicken, and simmer for two hours