1 cup unsalted butter
1 cup flour
2 large onions, chopped
6 stalks celery, cut into 1/4 in. pieces
2 green peppers, seeded and cut into 1 in. pieces
1 large tomato, seeded and chopped
2 T. creole seasoning
3 quarts chicken broth
2 lb.s kielbasa sausage, sliced 1/4 in. thick
2 bay leaves
1 tsp. dried basil
1/2 tsp. dried thyme
1 lb. andouille sausage, cut into 1/4 in. pieces
2 cuts frozen cut okra, thawed
1 T. worchestershire
1 T. tabasco
1 T. file powder
2 2lb. rotisserie chickens
6 cups cooked rice

1 cup unsalted butter 1 cup flour 2 large onions, chopped 6 stalks celery, cut into 1/4 in. pieces 2 green peppers, seeded and cut into 1 in. pieces 1 large tomato, seeded and chopped 2 T. creole seasoning 3 quarts chicken broth 2 lb.s kielbasa sausage, sliced 1/4 in. thick 2 bay leaves 1 tsp dried basil 1/2 tsp dried thyme 1 lb. andouille sausage, cut into 1/4 in. pieces 2 cuts frozen cut okra, thawed 1 T. worchestershire 1 T. tabasco 1 T. file powder 2 2lb. rotisserie chickens 6 cup s cooked rice

1. Melt butter in large cast iron skillet over medium heat. Sprinkle flour on top and cook to make a roux, stirring until it is the color of milk chocolate, 12 to 18 minutes.

2. Add onions and cook until dark chocolate brown, 4 to 5 minutes. Transfer to large pot.

3. Add celery, peppers, garlic, tomato, and Creole seasoning to the pot and cook over medium heat until peppers soften, 3 to 4 minutes.

4. Add chicken broth, kielbasa, bay, basil, and thyme and bring to a boil. Reduce heat and simmer 1 hour.

5. Add andouille, okra, worchestershire, tabasco, file powder, and tsp. salt and pepper. Simmer, skimming off any fat that rises to the surface, for 1 hour.

6. Shred the chickens, add to the pot and simmer 30 more minutes. Serve over rice.