Superbowl Chicken and Andouille

Description
Sausage gumbo
 * Contributed by World Recipes Y-Group

Roux

 * 2 cups flour
 * 2 cups vegetable oil

Gumbo

 * 6 green bell peppers
 * 4 green onions
 * ½ white onion
 * 2 jalapeno chiles (discard seeds From 1 chile)
 * 2 serrano chiles (discard seeds From 1 chile)
 * ½ bunch celery
 * 1½ Tbsp thyme
 * 2 cups vegetable oil
 * 3 red bell peppers
 * 1 red onion
 * 1 clove garlic
 * 5 bay leaves
 * 1½ Tbsp basil
 * 1½ Tbsp oregano
 * 1 Tbsp crushed red pepper
 * 1 jar (2.2 oz) Cajun Magic Spice for poultry
 * 2 lbs Andouille sausage or Polish sausage, cubed
 * 1½ lbs cubed boneless, skinless chicken breasts
 * ½ cup filé powder
 * water
 * cooked white rice
 * 1½ Tbsp white pepper
 * 1½ tsp cayenne pepper
 * 6 quarts chicken stock

Roux

 * 1) Mix flour and oil in roasting pan.
 * 2) Bake at 250°F, stirring often, about every ½ Hour, until mixture is the color of dark red clay, about 5 hours or more.
 * 3) Remove from oven.

Gumbo

 * 1) Dice all vegetables. Put into 12 quart kettle.
 * 2) Cook until limp, about 10 to 15 minutes.
 * 3) Stir in bay leaves, thyme, basil, oregano, white pepper, crushed red pepper, cayenne and half the Cajun Magic Spice mixture. Mix thoroughly over medium heat.
 * 4) Stir in half of the roux.
 * 5) Gradually stir in chicken stock until well blended.
 * 6) Heat to simmer.
 * 7) Add more roux if thicker consistency is desired.
 * 8) Sauté cubed sausage in non-stick skillet until sausage is browned, about 5 to 10 minutes.
 * 9) Drained off excess grease and add sausage to simmering gumbo mixture.
 * 10) Mix the cubed chicken with the remaining Cajun Magic Spice mixture.
 * 11) Sauté in non-stick skillet until chicken is browned, about 5 to 10 Minutes. Drain and add chicken to gumbo.
 * 12) Simmer gumbo over medium heat stirring often for 1 hour.
 * 13) Just prior to serving heat gumbo to boil. Turn off heat.
 * 14) Add filé powder. Stir well.
 * 15) Add water if needed to thin to desired consistency.
 * 16) Serve hot with a dollop of cooked rice.