Sausage and chicken gumbo

Ingredients

• 1/2 cup canola oil
• 1/2 cup flour
• 1 large green pepper, chopped
• 1 large sweet onion, chopped
• 1 cup chopped celery
• 1 garlic clove, chopped
• 48 ounces chicken broth
• 2 teaspoons Creole seasoning
• 6 Italian sausages (choose your spicy preference) cut into 1/2 inch pieces, cooked
• 4 cups of cooked and shredded chicken
• Salt and pepper to taste

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Preparation

• Warm oil in a large Dutch oven and slowly mix in the flour. Whisk the flour and oil together until a roux begins to form.
• Constantly whisk the roux until it turns a chocolate color (be careful not to burn).
• Toss in green pepper, onion, celery and garlic and constantly stir for about five minutes.
• Pour in chicken broth, seasoning and sausage. Bring mixture to a boil and then reduce the heat and simmer for about 20 minutes.
  
• Add the chicken into the mixture and cook for an additional five minutes.
• Season with salt and pepper to taste.

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