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Heat the oil in a Dutch oven over medium heat.
When hot, whisk in flour. Continue whisking until
the roux has cooked to the color of chocolate
milk, 8 to 10 minutes. Be careful not to burn the
roux. If you see black specks in the mixture,
start over.
Stir onion, bell pepper, celery, and sausage into
the roux; cook 5 minutes. Stir in the garlic and
cook another 5 minutes. Season with salt, pepper,
and Creole seasoning; blend thoroughly. Pour in
the chicken broth and add the bay leaf. Bring to a
boil over high heat, then reduce heat to medium-
low, and simmer, uncovered, for 1 hour, stirring
occasionally. Stir in the chicken, and simmer 1
hour more. Skim off any foam that floats to the
top during the last hour.
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