Chicken & Sausage Gumbo

• 4 boneless skinless chicken breasts
• 1 lb sausage, any flavor you prefer (I used a pork or venison sausage)
• 14 cup cooking oil
• 2 -3 tablespoons flour
• 2 large chicken bouillon cubes
• 1 large onion, chopped
• 2 bell peppers, chopped
• 4 stalks celery, chopped
• 1 lb frozen okra
• 1 (14 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 2 bay leaves
• 2 teaspoons jalapeno seasoning salt
• 2 tablespoons gumbo file
• 2 -3 teaspoons garlic salt
• 3 teaspoons creole seasoning
• water, to cover

1. In a large saucepan, cook the onion, celery, and peppers.
2. Remove veggies from saucepan and add oil.
3. Heat the oil and then add the flour.
4. Brown the flour, making a roux.
5. You will need to cook this until it becomes a coppery color (like a penny), stirring constantly so it doesn't burn.
6. In large stockpot, cook the chicken and sausage.
7. Once that is cooked, add the veggies, including the okra and tomatoes.
8. Add all remaining ingredients.
9. Next add the roux (cooked oil/flour mixture).
10. Let soup cook on low for about 3 hours.
11. You really need to cook this soup a long time because it really enhances the flavors.

chicken breasts, sausage, cooking oil, flour, chicken bouillon cubes, onion, bell peppers, stalks celery, frozen okra, tomatoes, tomato sauce, bay leaves, jalapeno seasoning salt, gumbo file, garlic, creole seasoning, water

Taken from www.food.com/recipe/chicken-sausage-gumbo-183428 (may not work)