Remover the meat from a rotisserie chicken (about 4 cups) and set aside. O
In a medium bowl, combine…
- 1 cup onion, finely chopped
- 1 cup green bell peppers, finely chopped
- 3/4 cup celery, finely chopped
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
Using a heavy skillet over high heat…
- 1/2 cup vegatable oil
Gradually stir in…
- 1/2 cup all-purpose flour
Cook, whisking constantly, until roux is dark red-brown to black, about 3 1/2 - 4 minutes, being careful not to let it scorch or splash on to your skin.
Remove from heat and immediately add the reserved vegetables, stirring constantly until the roux stops getting darker.
Return the pan to low head and cook until the vegetables are soft, about 5 minutes, stirring constantly and scraping the pan bottom.
In a large dutch oven or stock pot, add…
- 7 cups chicken stock
Bring to boil. Add the roux mixture by the spoonful to the boiling stock, stirring until dissolved between each addition.
Return to boil, stirring and scaping the bottom often.
Reduce heat to a simmer and stirr in…
- 1/2 pound Andouille smoked sausage, cut into 1/4-inch cubes
- 1 teaspoon garlic, minced
Simmer uncovered for about 45-minutes, stiffing often near the end of cooking time.
Add…
- chicken from earlier, cut into 1/2-inch pieces
- salt, to taste
- freshly cracked pepper, to taste
Serve with Basic Rice.