Chicken and Sausage Gumbo

2 pounds smoked sausage, cut into 1/4 inch slices
4 chicken breast halves, skinned
1/4 to 1/3 cup vegetable oil cup all'purpose flour
1 cup chopped onion
1 cup chopped green pepper
1/2 cup sliced celery
2 quarts hot water
3 gloves garlic, minced
2 bay leaves
4 teaspoons Creole seasoning
1/2 teaspoon dried whole thyme
1 tablespoon Worcestershire sauce
1 tablespoon Heinz 57
1/2 to 1 teaspoon hot sauce
1 10 ounce package frozen cut okra, thawed
1/4 teaspoon salt (optional)
hot cooked rice
gumbo file (optional)

Brown sausage in a Dutch oven over medium heat. Remove to paper towels, leaving drippings in Dutch oven. Brown chicken in drippings; remove to paper towels, reserving drippings.

Measure drippings, adding enough vegetable oil to measure 1/2 cup. Heat Dutch oven over medium heat until hot. Add flour to hot oil; cook, stirring constantly, until roux is the color of chocolate (about 30 minutes). Add onion, green pepper and celery; cook until vegetables are tender, stirring often. Gradually stir in water; bring to a boil. Return chicken breasts to Dutch oven and add garlic. Reduce heat: simmer uncovered 1 hour.

Remove chicken; let cool. Return sausage to Dutch oven; cook gumbo, uncovered, an additional 30 minutes. Add salt if needed. Bone chicken breasts and cut up. Add to gumbo and cook until thoroughly heated. Remove bay leaves.' Serve gumbo over rice. Sprinkle with gumbo file, if desired.

Preparation time: 3 hours

Serves 8