📋 Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Vegetable oil | 1 cup | For the roux |
| All-purpose flour | 1 cup | Equal parts with oil for roux |
| Andouille sausage | 1 lb (450g) | Sliced into ¼-inch rounds |
| Rotisserie chicken | 1 whole (shredded) | Or use cooked chicken thighs |
| Onion | 1 large | Chopped |
| Celery ribs | 2 | Chopped |
| Green bell pepper | 1 | Chopped |
| Garlic cloves | 4 | Minced |
| Chicken broth | 6 cups | Low-sodium preferred |
| Bay leaf | 1 | Adds depth |
| Creole seasoning | 1 tsp | Or to taste |
| Salt and black pepper | To taste | Adjust as needed |
| Cooked white rice | For serving | Traditional base |
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