6 tbsp. flour
6 tbsp. oil
Salt and pepper to taste
Approximately 3/4 to 1 c. of each: Onion, bell pepper, celery
1 chicken, boiled and deboned (crab or shrimp can be substituted)
Chicken broth to equal about 4-5 cups
1/2 lb. sausage (if Andouille is unavailable, use smoked sausage)

Brown flour in oil; low heat - usually takes 30-40 minutes. Stir constantly. Add vegetables; saute until clear. Add broth, chicken, and cut up sausage. Cover; simmer approximately 1 hour. Serve over rice.