Scrumptious Chicken Gumbo

I have been cooking for a while now.  I've heard of Chicken Gumbo but really never gave it a lot of thought.

I have NO idea why I waited so long to make this.  It is FANTASTIC!

Ingredients

1 cup butter (preferred) or vegetable oil 
1 cup all-purpose flour 
1 large onion, chopped 
1 large green bell pepper, chopped 
2 celery stalks, chopped 
1 pound andouille 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

Directions

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.

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. 

Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. 

Stir in the chicken, and simmer 1 hour more. 

See my YouTube video and see if you can spot the hidden subliminal messages within the video.

Comments and suggestions are ALWAYS welcome.