Chicken And Andouille Gumbo

• 2 Tablespoons Olive Oil
• 3 tablespoons Unsalted Butter
• 2 pounds Chicken Thighs, bone in halved with a cleaver or Chicken shears
• Poultry Seasoning
• 1 1/2 pounds Andouille Sausage, sliced
• 4 ribs celery
• 2 green Bell Pepper
• 1 large onion
• 2 tablespoons to 1/4 cup hot sauce
• 1/4 cup all purpouse flour
• 1 quart chicken stock
• 3 cups chopped Okra (fresh or defrosted frozen)
• 1 28 oz can crushed tomatoes
• 1 14 oz can diced tomatoes
• 3 tablespoons Fresh thyme leaves chopped

1. Preheat a large heavy pot, add the oil. Season the chicken with Poultry Seasoning, salt and Pepper. Brown the chicken in batches, adding the sausage to the last couple of batches. Transfer chicken and sausage to a plate. Add the butter to the pan then, saute the chopped onion, pepper and bay leaves. Season the vege mix with salt peper and hot sauce. Cook until veges start to soften 3 - 5 minutes. Add the flour and cook for 2 more minutes. Slowly stir in the broth and bring to a boil. Add okra, chicken and sausage and bring back a boil. Simmer uncovered for at least an hour.
2. Enjoy!

olive oil, butter, chicken, poultry seasoning, sausage, celery, green bell pepper, onion, hot sauce, flour, chicken, tomatoes, tomatoes, thyme

Taken from www.epicurious.com/recipes/member/views/chicken-and-andouille-gumbo-50021445 (may not work)