GREAT GUMBO
1 Lb boneless diced chicken breasts
1 Lb bonless, diced chicken dark meat (thigh)
1 1/2 pounds andouille sausage, casings removed and diced
2 tsp chicken seasoning
2 stalks celery, chopped
2 seedless green bell peppers, diced
1 large onion, chopped
2 bay leaves, fresh or dried
2 tbls extra- virgin olive oil,
3 cups chopped okra, fresh or defrosted frozen
1 large can crushed tomatoes
1  can (12-14oz) diced tomatoes, in puree
2 tbls hot sauce (mild) 3tbls for medium
1/4 cup  flour
1 quart chicken broth
3 tbls fresh thyme leaves, chopped
8 scallions, thinly sliced on an angle
2 1/2 cups white rice, prepared as usual
3 tablespoons unsalted butter
Salt and pepper to taste

Preheat a large pot.
Add 1 tablespoon oil and 1 pound of the diced chicken.
Season with salt and pepper and a sprinkle of chicken seasoning.
Brown on all sides for 3 minutes. Chop vegetables
Add half the andouille to the pan and cook 2 mins

Transfer chicken and sausage to a dish and repeat with remaining seasoned chicken and sausage.

 Return pan to heat and add butter and add chopped celery, peppers, onion and bay.
Season with salt, pepper and hot sauce. Cook for 4 minutes to soften vegetables
Add flour and cook for 2 minutes. Slowly stir in the broth and bring liquid up to a boil. Add okra, chicken and sausage to the boiling broth, stir in tomatoes and 50% of fresh thyme. Bring back up to a boil, reduce to simmer. Simmer for 5 minutes to combine flavors and adjust your seasonings. Serve gumbo with chopped thyme and scallions to garnish. Scoop cooked white rice into the center of gumbo serving dishes.