Chicken And Sausage Gumbo

• roux:
• 1/2 cup flour
• 1/2 cup veg. oil
• 1/4 cup pure olive oil
• 1 lb chicken tenders, diced
• 1 lb spicy sausage (like andoille), sliced 1/2 in. thick
• 1 small onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 3 ribs celery (incl. leaves), chopped
• 1 small package frozen okra, thawed
• 1/2 bunch parsley, chopped
• 1/4 bottle of white table wine
• 1 quart chicken broth
• 2 tbls cajun seasoning (like Tony Chachere's)

1. Start your roux: combine flour and veg. oil til smooth in microwave safe 2-cup glass or pyrex bowl. Microwave times will vary, start with 2 mins, stir and add 20 sec. intervals til you have a nutty-colored and -smelling gravy but no "burned smell". If your roux burns, toss it and start over, there's no recovering a burnt roux.
2. Meanwhile start sauteing chicken and sausage pieces in the olive oil in a dutch oven over medium-high heat. While chicken still has some pink, add all the veggies, except the parsley. Stir till onions are transparent; lower heat to medium-low, add prepared roux and combine thoroughly. Add wine and broth, seasoning and parsley, stir to combine. Simmer for at least 30 minutes. May be prepared the day before, re-heat before serving.
3. Serve over rice, side with lots of french bread.

roux, flour, oil, olive oil, chicken tenders, sausage, onion, green pepper, red pepper, celery, frozen okra, parsley, wine, chicken broth, cajun seasoning

Taken from www.epicurious.com/recipes/member/views/chicken-and-sausage-gumbo-50054396 (may not work)