INGREDIENTS
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1/2 pound andouille sausage, cut into 1/4-inch-thick slices
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1/2 pound Polska kielbasa sausage, cut into 1/4-inch-thick slices
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1/2 cup peanut oil
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1/2 cup all-purpose flour
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1 cup chopped yellow onion
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1 cup chopped green bell pepper
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1 cup chopped celery
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2 garlic cloves, chopped
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1 1/2 teaspoons chopped fresh thyme
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1 1/2 teaspoons Creole seasoning
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1/4 teaspoon cayenne pepper
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5 cups low-sodium chicken broth
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4 cups shredded rotisserie chicken (from 1 large rotisserie chicken)
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1 14.5-ounce can diced tomatoes, undrained
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1 1/2 cups frozen cut okra
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2 teaspoons Worcestershire sauce
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4 cups hot cooked white rice
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1/4 cup sliced scallions
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Hot sauce (optional)