Cheating Gumbo - Canned Roux

Canned dark roux used to make chicken and sausage gumbo. Pull meat from a pre-cooked store-bought rotisserie chicken. Set aside. Add six (6) cups unsalted chicken broth to a pot, place the bones and scraps from the rotisserie chicken into the broth. Add approximately two (2) tsp black pepper Add One (1) Tbsp unsalted Cajun/Creole seasoning Add One (1) Tbsp salted Cajun/Creole seasoning Add two (2) to three (3) Bay leaves Cover and simmer thirty (30) minutes to one (1) hour While chicken broth is simmering Cut one pound of desired sausage into coins. Place in large pot with a few splashes of cooking oil and cook over medium heat until sausage coins brown and fond is built up on bottom of pot. While sausage is browning off Pour the jar of dark roux into a mixing bowl, stir well to incorporate the roux and the oil. Once sausage is browned remove from pot. Add 1/4 to 1/2 jar of the mixed-up roux to the pot (to taste- more can be added later if additional roux flavor is desired) Stir the roux into the sausage fat over low heat until the roux is heated up well. Once roux is hot Add three (3) to four (4) chopped stalks of celery Add one (1) diced onion (medium) Add one (1) to two (2) diced green bell peppers Mix the vegetables with the roux Add two (2) Tbsp minced garlic and mix with roux/vegetables Allow to cook a minute or two. Begin adding the chicken broth to the roux, little a time, stirring and mixing with the roux with each addition of broth. Once chicken broth is mixed well add: One (1) Tbsp unsalted Cajun/Creole seasoning One (1) Tbs salted Cajun/Creole seasoning Add one (1) to two (2) Tsp dried Thyme Add couple Tablespoons Louisiana style hot sauce Add couple Tablespoons Worcestershire Sauce Add two (2) Tsp Italian blend dried seasoning Add the sausage back to the pot. Stir well, cover and allow to simmer for thirty minutes to one hour on very low. Taste for seasoning and adjust to taste. Add the chunked/pulled chicken into the pot Add two (2) Tbsp dried Parsley Cover and allow to simmer fifteen (15) to thirty (30) minutes. Serve with rice and top with chopped green onion.