Still Just Tim @geekyonion.com · Jan 11 1 / 3
After the dry roux, I browned some andouille sausage and removed it, then sautéed some onions, bell pepper, and celery (tiny amount). While the veggies were sweating, I whisked in 2:1 ratio of chicken stock into the flour until it formed a paste.
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Last, I added 2 cups of stock to the veggies, seasoning, and sundries, and brought it to a simmer. Slowly, I whisked the roux into the simmer, and once all was incorporated, I added pre-shredded chicken and the browned sausage. I thinned it a bit and put it on to simmer for an hour or so.