Chicken and Sausage Gumbo II

• 14 cup unsalted butter
• 14 cup all-purpose flour
• 1 cup chopped onion
• 12 cup diced celery
• 12 cup chopped red bell pepper
• 12 cup chopped green bell pepper
• 3 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 (14 ounce) can diced tomatoes, with juice
• 1 (10 ounce) package frozen okra, thawed and cut into 1/2 inch slices
• 1 lb smoked andouille sausage, cut into 1/2 inch slices
• 3 cups chicken stock
• 2 teaspoons cajun seasoning
• 3 cups shredded cooked chicken
• salt
• fresh ground black pepper
• 3 cups hot cooked long-grain rice

1. In a large pot, melt butter over med-high heat.
2. Add flour and saute until mixture is a dark, reddish brown, about 5 minutes.
3. Add onion, celery, and red and green peppers; saute until tender, about 6 minutes.
4. Add garlic, bay leaf and thyme, saute for 1 minute.
5. Add tomatoes with juice, okra, sausage, stock and Cajun seasoning; bring to a boil.
6. Cover, decrease heat to low and simmer gently, stirring often, for 20 minutes to blend the flavors.
7. Add chicken and heat until steaming, about 5 minutes.
8. Season with salt and pepper to taste.
9. Discard bay leaf.
10. Divide rice among heated bowls and top with soup.

unsalted butter, flour, onion, celery, red bell pepper, green bell pepper, garlic, bay leaf, thyme, tomatoes, frozen okra, sausage, chicken stock, cajun seasoning, chicken, salt, fresh ground black pepper, hot cooked

Taken from www.food.com/recipe/chicken-and-sausage-gumbo-ii-511057 (may not work)