Chicken and Sausage Gumbo

• 1 lb boneless skinless chicken, cut into bite size pieces
• 2 tablespoons cajun seasoning
• 5 links andouille sausages, sliced to your desired thickness
• 5 tablespoons olive oil
• 12 cup flour
• 2 garlic cloves, chopped
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 large red pepper, chopped
• 1 (14 ounce) can diced tomatoes
• 8 cups chicken stock
• 2 cups of fresh sliced okra or 5 ounces frozen okra

1. Season the chicken with Cajun seasoning.
2. Heat olive oil in a large stock pot on medium.
3. Add chicken and sausage to the pot, stirring occassionally until the chicken is cooked through.
4. Remove meat with a slotted spoon, reserving the drippings.
5. Reduce heat to med-low, add flour to the drippings and whisk constantly for a few minutes until the color of the roux turns brown.
6. (be careful not to burn and add more olive oil if needed).
7. Add the garlic, onions, peppers and diced tomatoes, stir together.
8. It will begin to thicken immediately from the roux.
9. Add the stock, return the meat to the pot and increase heat to high to bring to a boil for a couple minutes.
10. Reduce heat to a simmer, don't cover, stir occasionally for 1.5 hours.
11. Stir the okra into the reduced liquids and simmer for a 1/2 hour.
12. (if you add the okra earlier it will fall apart).

chicken, cajun seasoning, links andouille sausages, olive oil, flour, garlic, onion, green pepper, red pepper, tomatoes, chicken stock, okra

Taken from www.food.com/recipe/chicken-and-sausage-gumbo-144858 (may not work)