Canned dark roux used to make chicken and sausage gumbo.
Pull meat from a pre-cooked store-bought rotisserie chicken. Set aside.
Add six (6) cups unsalted chicken broth to a pot, place the bones and scraps from the rotisserie chicken into the broth.
Add approximately two (2) tsp black pepper
Add One (1) Tbsp unsalted Cajun/Creole seasoning
Add One (1) Tbsp salted Cajun/Creole seasoning
Add two (2) to three (3) Bay leaves
Cover and simmer thirty (30) minutes to one (1) hour
While chicken broth is simmering
Cut one pound of desired sausage into coins.
Place in large pot with a few splashes of cooking oil and cook over medium heat until sausage coins brown and fond is built up on bottom of pot.
While sausage is browning off
Pour the jar of dark roux into a mixing bowl, stir well to incorporate the roux and the oil.
Once sausage is browned remove from pot.
Add 1/4 to 1/2 jar of the mixed-up roux to the pot (to taste- more can be added later if additional roux flavor is desired)
Stir the roux into the sausage fat over low heat until the roux is heated up well.
Once roux is hot
Add three (3) to four (4) chopped stalks of celery
Add one (1) diced onion (medium)
Add one (1) to two (2) diced green bell peppers
Mix the vegetables with the roux
Add two (2) Tbsp minced garlic and mix with roux/vegetables
Allow to cook a minute or two.
Begin adding the chicken broth to the roux, little a time, stirring and mixing with the roux with each addition of broth.
Once chicken broth is mixed well add:
One (1) Tbsp unsalted Cajun/Creole seasoning
One (1) Tbs salted Cajun/Creole seasoning
Add one (1) to two (2) Tsp dried Thyme
Add couple Tablespoons Louisiana style hot sauce
Add couple Tablespoons Worcestershire Sauce
Add two (2) Tsp Italian blend dried seasoning
Add the sausage back to the pot.
Stir well, cover and allow to simmer for thirty minutes to one hour on very low.
Taste for seasoning and adjust to taste.
Add the chunked/pulled chicken into the pot
Add two (2) Tbsp dried Parsley
Cover and allow to simmer fifteen (15) to thirty (30) minutes.
Serve with rice and top with chopped green onion.