Chicken and Sausage Gumbo

Ingredients

• 2 lb. boneless chicken breast
• 2 lb. Andouille Sausage
• 3/4 lb. yellow onion (about 1 1/2 onions) diced
• 2 Green Bell Peppers, diced
• 6 stalks celery, 4 diced and leave 2 whole
• 3 cloves garlic, minced
• 1 can of chicken stock
• 1/2 cup all purpose flour
• Tony's Seasoning

Directions

1. Make a chicken broth by boiling the chicken with the 2 whole celery stalks, 1 can of chicken stock and enough water to cover the chicken plus a little extra.
2. Shred the chicken and brown the sausage in a skillet over medium heat.
3. Add the chicken for the last 5 minutes.
4. Reserve the grease.
5. Make a roux - mix the sausage grease with enough Canola or Vegetable oil to make 1/2 cup. Heat the oil in a large pot and add 1/2 cup of flour. Stir constantly until it turns a medium brown.
6. Add the onion, pepper and remaining celery to the roux and cook until softened.
7. Add the garlic and cook for 1 minute.
8. Add the broth then the meat to the vegetables and roux.
9. Simmer over low-medium heat for 2-4 hours