GUMBO STYLE CHICKEN CREOLE

Melt 1/4 c. butter in your heavy dutch oven/stock pot and add 1/4 c. flour. Cook over low to medium heat until dark brown. STIR CONSTANTLY--don't go off and leave this---it WILL burn.
Add 1 diced onion and 1 diced green bell pepper. Cook until tender-stirring occasionally. Add 3 cloves garlic once the other veggies are tender and cook until the garlic smells done.
Add 2 c. chopped cooked chicken and 1/4 # sliced sausage of your choice (I use andouille)-the flavor of the chicken will add to your creole. I used frozen fajita chicken when in a hurry, left over grilled chicken, or rotisserie chicken)
Add 1 can rotel
Add 1 t. sugar (cuts acid in tomatoes)
1 t. soy sauce
2 t. Worcestershire
salt/pepper
creole seasonings
few dashes of hot sauce
1 1/2 c. chicken stock

Simmer this until it has cooked down into a good consistency
Serve over rice.