Chicken, Sausage and Shrimp Gumbo

1 1/2 pounds andouille sausage, sliced 1/4 inch thick
3/4 cup vegetable oil
1 cup all purpose flour
2 large onions, chopped
5 stalks celery, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
28 oz can whole tomatoes, crushed by hand when added to soup pot
1/2 cup fresh parsley, chopped
1 tsp dried thyme leaves
1 1/2 tsp crushed red pepper flakes
1/2 - 1 tsp cayenne pepper, season to taste
2 bay leaves
16 ox package frozen chopped okra, not breaded
12 cups chicken broth
3 pounds chicken, cooked and shredded
1 1/2 pounds raw, peeled and deveined shrimp
salt and pepper to taste
Hot cooked rice

Prep all vegetables and set aside.  Heat one Tbsp vegetable oil in skillet.  Saute the sliced andouille sausage until lightly browned then remove to a plate lined with paper towels to drain.  Cover the plate and set aside to a warm location until needed.

Heat 3/4 cup vegetable oil in soup pot over medium high heat.  Add flour and cook, stirring constantly, until the roux is the color of a new copper penny.  Add onions, celery and bell pepper and saute for 10 minutes, stirring frequently to prevent burning.  Add the minced garlic and saute for a minute or two until fragrant.  Add tomatoes (crushing as they are added), parsley, thyme, red pepper flakes, bay leaves and cayenne pepper.  Cook for 10 minutes, stirring frequently, while slowly adding a small amount of chicken broth if needed to prevent burning.

Add all the remaining chicken broth to the post with the vegetables, and bring to a boil.  Cover the pot and reduce heat to low.  Simmer for 30 minutes, stirring occasionally.

Add the shredded chicken, frozen okra, and half the sausage to the soup pot.  Cover and simmer for 1 hour, stirring occasionally.  Turn off the heat and add the remaining sausage and shrimp.  Stir well, cover and rest for 30 minutes.

To serve, reheat if needed. Season with salt and pepper and remove bay leaves.  Serve over hot cooked rice, adding cayenne pepper if you want a little more spice.

Serves 12

**FYI - combining meat with fish is a cardinal sin when preparing gumbo....but it's how my husband likes it.