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Ingredients
1/2 Cup oil
1/2 Cup flour
1 Large onion, chopped
1 Bell pepper, chopped
3 Stalks celery, chopped
4 Cloves garlic, minced
2 Quarts chicken stock
1 Whole bay leaves
1 1/2 Teaspoons Creole seasoning
1/2 Teaspoon dried thyme leaves
Salt and pepper to taste
1 1/2 Pounds cooked chicken, cut into pieces
1 Pound Andouille or kielbasa sausage cut into 1/2" pieces
1/2 Bunch green onion tops, chopped
1/3 Cup fresh chopped parsley
Instructions
Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage; pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium heat, stirring constantly, until the roux reaches a medium to dark brown color, being careful not to burn it. Add the vegetables and stir quickly. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls.