3/4 cup oil 1 cup flour 6 cups chicken broth 1 onion 2 bell peppers garlic from the heart Diced chicken Diced sausage Cajun seasoning Black pepper

Make the roux: in stock pot, med-low heat, heat the oil and flour, stirring constantly for 30-45 min until dark and "cookie dough" like

Cook meat: in separate pan, cook chicken and sausage, set aside

Deglaze meat pan with 1/2 cup broth, put into stock pot

Cook onion/peppers/garlic in meat pan

Add rest of broth and veggies to stock pot, boil 5-7 min

Add meat and seasonings and simmer

Serve over rice

Can make roux ahead of time and keep in fridge 3-5 days