1 Tbls of olive oil

1 Tbls of butter

1/2 onion diced

1/3 of a bell pepper diced

diced celery, again I pull the leaves from the heart

2 garlic cloves

2 bay leaves

1 pkg of smoked sausage, I use an uncured, cut down the middle and diced

1/4 c of flour

5 cups of chicken stock

1/2 of a bouillon cube

Add oil and butter to a stock pot and warm on medium heat. Add the onion, peppers and celery saute until the onions are translucent. Add sausage and saute a few minutes, add in garlic and bay leaves and saute about 1 minute. Stir in flour and cook for a minute stirring. Whisk in stock and add bouillon. Bring to a boil and reduce to a simmer for 20 to 30 minutes until the reduced. Add salt and hot sauce to taste. Serve over rice.