Courtesy of Jodi Hanlon from AllRecipes
, we revised it in our VitaClay
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 celery stalks, chopped
- 1 pound or smoked sausage, sliced 1/4 inch thick
- 4 cloves garlic, minced
- salt and pepper to taste
- Creole seasoning to taste
- 6 cups chicken broth
- 1 bay leaf
- 1 rotisserie chicken, boned and shredded
1. Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue
whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
2. Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Transfer to your clay pot.
3. Pour in the chicken broth and add the bay leaf in your clay pot. Close your cooker with lids. Set on “Stew” for 1 - 2 hours, or “Fast” for 1 hour (if cook longer, add 2 more cups of broth), stirring occasionally. Stir in the chicken. Skim off any foam that floats to the top during the last hour.