INGREDIENTS
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2 cups unsalted butter
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4 cups all-purpose flour
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2 red bell peppers, diced
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2 green bell peppers, diced
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2 medium yellow onions, diced
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2 stalks celery, diced
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5 quarts chicken stock, heated
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1 teaspoon ground black pepper
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1 teaspoon crushed red pepper
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1 teaspoon chili powder
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1 teaspoon thyme
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1 tablespoon chopped garlic
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2 bay leaves
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2 tablespoons kosher salt
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1 pound andouille sausage, sliced 1/2-inch thick
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1 whole 4-pound chicken, roasted and deboned, cut into 2-inch pieces