Chicken and Sausage Gumbo

Chicken and Sausage Gumbo 1/3 C Olive Oil 1/3 C all-purpose flour 3 Chicken breasts cubed 3 smoked beef sausage sliced 1 lg onion chopped 1 lg green pepper chopped 1 can Ro-Tel 4 C chicken broth 2 Bay leaves 4 C water add more to preference Salt pepper to taste/preference Cooked rice In a large pot saute the chicken and sausage together, once cooked pull out and put aside (leaving the drippings) Add the oil and flour and cook over medium high, stirring constantly, until it's the color of a copper penny (this is your roux) Add the onion and green pepper and cook until the vegetables are tender, about 10 mins. Add the chicken, sausage, Ro Tel, broth, bay leaves, water and salt and pepper and bring mixture to a simmer with the lid on. Turn the heat to low and continue to simmer for a minimum of 20 mins, but the longer you simmer the better the flavor. Keep the lid on for long term cooking, if you take the lid off too often you might need to add more water. Serve over rice (don't serve the bay leaves)