Easy Gumbo

Tastes like louisiana, but not as complicated. =)

To make roux: combine flour and vegetable oil in a medium to large saucepan on low heat.

Stirring frequently , allow flour / oil combination cook until medium brown.

This could take up to 2 hours.

While waiting for the roux to cook , pour chicken broth into a large pot and heat to a boil.

Cut or tear all of the meat from the rotisserie chicken into bite size pieces and place it into the boiling chicken broth.

Add celery , carrots , onion , tabasco sauce , cayenne pepper , add basil leaves to chicken and broth.

Allow soup mixture to boil for about 1 / 2 an hour stirring frequently.

Lower heat of soup.

Once roux has reached a brown color , combine the roux with soup to make gumbo !.

Bring gumbo to a boil for 10 minutes.

Lower heat.

Serve over rice.

flour, vegetable oil, chicken broth, rotisserie-cooked chicken, celery, carrots, white onion, tabasco sauce, cayenne pepper, dried basil leaves