Ingredients

1/2lb smoked sausage, cut into 1/2in thick slices.

1 to 3 TBS Olive Oil

5 TBS all-purpose flour

1 cup coarsly chopped onion

1 cup chopped celery

2 large garlic cloves, minced

1 Med green bell pepper, chopped

2 cups chicken broth

1 (28oz) can diced tomato

1 to 2 tsp Creole Seasoning

4 cups chopped cooked chicken

Hot cooked rice

Preparation

  1. Cook sausage over high heat in Dutch oven 5 minutes, stirring often. Remove to paper towel

  2. For roux: Add enough oil to drippings to equal 3TBS; whisk in flour and cook over med-high heat whisking constantly approx 5 min. roux will be brown in color.

  3. Add onion, celery, garlic and bell pepper; cook 5 min stirring often.

  4. Stir in broth, diced tomato and creole seasoning. Bring to boil; cover, reduce heat and simmere 5 minutes. Add sausage and chicken; simmer, covered 5 min. Serve over rice.