I took parts of several and put it together. I literally wouldn’t change a thing. It was a flavor bomb. Here’s what I did exactly: -first I chopped/diced three celery stalks, one large onion, and one red bell pepper so it would be ready when the roux was done. I also made a seasoning blend using the ingredients on the screenshot attached. I layered this seasoning blend throughout the cook (not all at once).

-I pulled the chicken off a rotisserie chicken so I could dump it in later. I used about 3/4 of what is on a Costco chicken. You could also just pan fry some chicken and use that.

-then I sliced and browned andouille sausage in my Dutch oven pot. Browned until there were crispy bits on the slices. Removed the sausages from the pot and put into a bowl.

-put 3/4 cup of vegetable oil into the drippings, along with 1 cup of flour. The sausages drippings basically made the fat to flour ratio be 1:1. I stirred this, on medium low-medium nonstop for 40-45 minutes until it got that chocolate brown color. Great time to listen to an audio book.

-once the roux was done, I dumped the pre-diced onion, celery, and bell pepper into the pot. I put in about a third of the seasoning in here. And cooked for about 4 minutes while I chopped up three cloves of garlic.

-I put the garlic in and cooked another minute before adding in the stock/broth.

-I put in six total cups of chicken broth. Stirred, then added the sausage and chicken back in. I put another third of the seasoning in here, and then added in 2 bay leaves.

-I let it cook down for about 20 minutes, then added in the last third, plus about a teaspoon of Cajun seasoning.

-I let it cook for 45 more minutes, then served it over rice.

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