Servings: 7 to 8

3.5 quarts chicken broth (Each of the larger box is one quart) 3.5 quarts chicken broth (Each of the larger box is one quart)
2 small yellow onions (about 2 cups chopped) 2 small yellow onions (about 2 cups chopped)
1 package of celery (about 2 cups chopped) 1 package of celery (about 2 cups chopped)
3 green bell peppers (about 2 cups chopped) 3 green bell peppers (about 2 cups chopped)
1 pound sausage 1 pound sausage
4 garlic cloves 4 garlic cloves
1 jar 16oz Rue (Kary's Roux) 1 jar 16oz Rue (Kary's Roux)
4-5 Chicken Breasts 4 to 5 Chicken Breasts
Cajun Seasoning Cajun Seasoning

Chop vegetables, then sausage, and then chicken.
Cut chicken breasts into 2 inch squares. Place in zip lock bag and add cajun seasoning. Refrigerate 30-min to 2 hours. (Little goes a long way)
Boil chicken broth.
Add entire 16oz of rue and make sure to break and clumps. Bring to a boil and wait till liquid froths. Skim forth and remove heat. Wait till liquid reduces to pre-froth state. Repeat 3 to 4 times. Taste, if it still has a burnt flour taste either add more broth or repeat the froth process.
Add veggies.
Low boil for 1 hour.
Add chicken and boil for one more hour.

(If adding shrimp or sausage add during last 20 minutes of boil)  (If adding shrimp or sausage add during last 20 minutes of boil)