In a 3 quart saucepan, heat the canola oil over medium heat until it shimmers.
Add the chicken sausage and sauté for 3-4 minutes, stirring occasionally, until the sausage is browned and some of the fat has rendered from it.
Add the diced vegetables and continue sautéing over medium heat for 2-3 minutes, stirring occasionally, until the onions are translucent but not browned. Add the garlic during the last minute of cook time so that it doesn't burn.
Sprinkle the flour over the meat/vegetable mixture and stir to coat. NOTE: If the flour doesn't seem to dissolve, you can add another 1/2 Tablespoon of butter or oil to the pan.
Slowly whisk the chicken stock into the pan. If you pour it all in at once, the roux will not incorporate into the liquid. Add all of the seasonings except for the salt and pepper. Bring the mixture to a slow, rolling boil then add the potato and simmer for 15-20 minutes or until the potatoes are tender. NOTE: If you are using previously cooked potatoes like I did, you will only need to simmer for about 10-12 minutes.
Remove the bay leaf and add salt and pepper to taste. Ladle into crocks or soup bowls. Serve with bread or crackers of your choice and enjoy!
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