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- 2 lbs Andouille sausage, cut into ¼-inch thick slices
- 2 tablespoons plus up to 1 cup vegetable oil
- 1 ¼ cups all purpose flour
- 2 large yellow onions, chopped
- 2 large celery ribs, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 8 garlic cloves, minced
- 1 cup dry red wine
- 10 cups homemade or less-sodium chicken broth
- 4 teaspoons Creole seasoning (I like to use Tony Chachere’s)
- 3 Turkish bay leaves
- 1 whole (3 ½ to 4 ½ lb) chicken, cut into 8 pieces, skin removed
- 2 lbs (21/30 count) shrimp, peeled and deveined
- Garnish: 1 bunch green onions, roots trimmed, white and green parts thinly sliced
- Serve with: long grain rice, hot sauce
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