2 c canola oil

2 c all purpose flour

2 green bell peppers, chopped

3 med yellow onions, chopped

3 tb chopped garlic

1 bunch organic celery stalks, chopped

2 12 oz packages smoked andouille sausage, cut to 1/4 inch

1 rotisserie chicken, boned and shredded

2 lb cooked shrimp

2 cartons organic chicken stock, plus some water (eyeball)

3 bay leaves

2 tb thyme, crushed

1 tb cayenne pepper

Heat the oil and whisk in the flour to make a peanut butter roux.  Add the pepper, onion, celery, and sausage.  Mix and cook for several minutes, until vegetables soften a bit.  Mix in the garlic, thyme, and cayenne, then add the broth.  Bring to a boil, then simmer, stirring occasionally, for an hour.  Add the chicken and simmer for another hour.  Add the shrimp just long enough to warm it up before taking it off the heat.

Serve with rice.


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