Chicken and Sausage Gumbo

Chicken and Sausage Gumbo 1 lb. Andouille sausage, cut into 1/4 inch slices 1 lb. bone in chicken breasts 1/2 cup vegetable oil 3/4 cup flour 1 onion, diced 1/2 green pepper, diced 2 quarts hot water 5 garlic cloves, minced 1 tbsp. Worcestershire sauce 4 tsp Slap Ya Mama Cajun seasoning 1/2 tsp dried thyme Cooked Rice Hot Sauce Cook sausage in a Dutch oven, stirring constantly for about 5 minutes, or until cooked through. Remove sausage and set on a plate. Place chicken into Dutch oven and allow to cook for about 5 minutes, or until browned. Remove chicken and set aside. Add vegetable oil and flour into Dutch oven and cook over low-medium heat. Stir constantly for about 20 minutes, or until roux is chocolate colored. Stir in the onion and green pepper, simmer for an additional 6-7 minutes. Pour in the hot water and bring mixture to a boil. Add in the chicken, garlic, Worcestershire sauce, Cajun seasoning, and thyme. Allow mixture to simmer on low for about 1 hour. Remove chicken and de-bone it. Add in the shredded chicken and sausage; simmer for another 30 minutes. Serve over cooked rice with some added hot sauce.