Ingredients

　　2 tablespoons all-purpose flour

　　2 tablespoons butter

　　1 onion, chopped

　　1 green bell pepper, chopped

　　1 tablespoon chopped garlic (2–3 cloves)

　　2 cups diced or sliced smoked sausage

　　4 large boneless chicken breasts, diced

　　4 cups chicken broth

　　One 28-ounce can diced tomatoes

　　2 cups cut okra

　　1 teaspoon dried thyme

　　2 bay leaves

　　1/2 teaspoon cayenne pepper

　　1 teaspoon filé powder

　　Salt and pepper

　　In a 5-quart pot combine the flour and butter and cook over medium heat, stirring constantly, until the roux has browned to a light chocolate color. Add the onion, pepper, and garlic, and sauté for 2 minutes. Add the sausage, chicken, broth, tomatoes, okra, thyme, bay leaves, and cayenne, and simmer over low heat for 45 to 50 minutes. Add the filé powder and salt and pepper to taste. Remove and discard the bay leaves. Serve the gumbo over rice. For an extra special pot of gumbo, throw in some peeled shrimp before adding the filé.

　　Paula Deen's Kitchen Classics