I promise you'll love it!
Chicken and Sausage Gumbo
Serves 10-12 (at least)
5 pounds chicken, seasoned with salt and pepper (I use chicken tenders or breast diced)
1 lb andouille or any smoked sausage (I used turkey sausage!) sliced
1/2 cup flour
1 tablespoons vegetable oil plus 2 tablespoons of butter

1 1/2 cups finely chopped onion
2 bell peppers, medium dice
4 stalks celery, medium dice
6 cloves garlic, minced

1/4 pound okra, stems and tips trimmed, cut into ½-inch-thick  slices
1/2 tsp cayenne pepper (careful!)
1 tsp dried thyme
1/2 tsp dried basil
1/4 cup chopped parsley
1 (35-ounce) can stewed or crushed, or diced tomatoes

1 ½ quarts of chicken Stock, Homemade or Canned (low Sodium)

1 tablespoon of grounded Shrimp
2 bay leaves
½ tsp Salt and ¼ tsp pepper
4 green onions, thinly sliced 

2 to 4 drops of Liquid Smoke
White Rice, about 1/2 cup per person

1. Season the chicken with salt and pepper, liquid smoke and sear the chicken in vegetable oil until golden brown, about 8 minutes total. Remove the chicken from the pot. Brown the sausage and remove.
2. Add flour, stirring constantly over medium heat with a whisk until the roux is the color of dark milk chocolate. Scrape the sides and the bottom frequently, because it will burn easily! The roux should take about 10-15 minutes total. Add the dried thyme at this point. If you burn it, there's no way around it. You must start over!! This is the hardest part!
3. Once you've got the roux chocolate brown, add all the vegetables and cook for about 5 minutes, stirring frequently.  Then add okra and garlic for 5 minutes. Next add the herbs and spices and season with more salt and pepper. Slowly add the chicken stock while stirring with a wooden spoon constantly to avoid lumps.

4. Add the bell pepper, chicken and sausage and bring to a boil, then simmer for about 20 hours, skimming away any excess fat that rises to the top of the gumbo. If you like your gumbo thicker just let it simmer a while longer to let it reduce a bit.

5. Stir in the sliced green onions and serve over white rice.

6. Serve with hot sauce