Mike Champagne's

Chicken and Andouille Sausage Gumbo

8 oz    Andouille Sausage, Med. Dice

2 oz    Margarine, not butter

1 Ea    Medium Yellow Onion, Med. Dice

3 Ea   Celery Stalks, Med. Dice

1 Ea   Green Bell Pepper, Med. Dice

1 Ea   Red Bell Pepper, Med. Dice

1 Ea   1 Lb. Bag Frozen Cut Okra

1 TBSP   Chopped Garlic

2 tsp    White Pepper

2tsp     Black Pepper

1/2 tsp  Cayenne Pepper

2 Ea     Bay Leaf, Copped fine

2 tsp     Dried Thyme

1 TBSP Paprika

1/2 tsp   Ground Cumin

1/2 tsp   Oregano

1 C        Canned Diced Tomatoes

1 1/2 LB Chhicken Meat, Med. Dice

3 Qt       Chicken Stock or Water**

**  IF using water, add 1-1 1/2 TBSP of Chicken Base Paste

1/2 C       White Rice

Salt to taste.

Brown Roux   1/2 C flour and 1/2 C  margarine.  Cook on Med-Med-high heat,

                        stirring constantly until it turns a nice Caramel color.

In a large pot, render the Andouille sausage until it has browned on the outside and

given up most of its fat.  Melt margarine and add Onion, Celery, and Peppers.

Season with salt. Sweat these out until onion is translucent (about 3-4 minutes). 

Add dried spices and garlic and sweat for another 1 1/2-2 Minutes.  Add chicken stock

or water (chicken base, too) and rice and bring to a simmer.  Simmer until rice becomes tender.
Add tomatoes and Okra and simmer for about another 5 minutes. Turn heat off and

let cool slightly.  Stir in Brown Roux to lightly thicken.