Ingredients:
- 1/2 cup vegetable oil
- 1/2 cup flour
- 1 pound smoked sausage
- 1 1/2 cups chopped onions
- 1/4 cup chopped green bell peppers
- 1/4 cup chopped red bell peppers
- 1 cup chopped celery
- 3 tablespoons butter
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon black pepper, or to taste
- 1/2 teaspoon crushed red pepper, or to taste
- 2 to 4 cloves garlic, minced
- 2 teaspoons Creole seasoning
- 1 teaspoon chili powder
- 1 teaspoon dried leaf thyme
- 2 quarts chicken broth
- 2 cups diced cooked chicken
- salt, to taste
Preparation:
To make roux, heat oil in saucepan. Add flour and cook, stirring constantly, until flour turns a dark brown. Be careful not to burn. Set aside.In another saucepan, saute sausage, onions, green and red bell peppers, and celery in butter for approximately 10 minutes; add tomatoes. Stir in roux and seasonings and let simmer for 20 minutes. Slowly stir in chicken broth and simmer for 1 to 1 1/2 hours. Adjust with water or chicken stock to taste. Add chicken and then serve over hot rice. Makes about 1 gallon. Serves 8 to 10.
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