Easy Gumbo

Tastes like Louisiana, but not as complicated. =)

• Ready In: 2 hrs 30 mins
• Serves: 8

Ingredients

• 1⁄3 cup flour
• 1⁄3 cup  vegetable oil
• 2  quarts chicken broth
• 1  whole  rotisserie-cooked chicken
• 2  stalks celery (Chopped)
• 2  carrots (Chopped)
• 1  white onion (Chopped)
• 1  tablespoon Tabasco sauce
• 1⁄4 teaspoon cayenne pepper
• 3  dried basil leaves

Directions

1. To make roux: Combine Flour and Vegetable Oil in a medium to large saucepan on low heat.
2. Stirring Frequently, allow flour/oil combination cook until medium brown. This could take up to 2 hours.
3. While waiting for the roux to cook, pour chicken broth into a large pot and heat to a boil.
4. Cut or tear all of the meat from the rotisserie chicken into bite size pieces and place it into the boiling chicken broth.
5. Add celery, carrots, onion, Tabasco sauce, cayenne pepper, add basil leaves to chicken and broth.
6. Allow soup mixture to boil for about 1/2 an hour stirring frequently.
7. Lower heat of soup.
8. Once roux has reached a brown color, combine the roux with soup to make gumbo!
9. Bring gumbo to a boil for 10 minutes.
10. Lower heat.
11. Serve over rice.