Sausage and Chicken Gumbo

Ingredients:
Roux Mix (I use Tony Chachere's Creole Instant Roux Mix)
Tony Chachere's Original Creole Seasoning
1 tbs chopped garlic
1 chicken
8 cups stock
1 1/2 lbs. sausage (I use Kountry Boy smoked pork and beef w/garlic)
4 cups onion
2 cups celery
2 cups green pepper

Season and brown chicken in oil over medium heat, add sausage to pot and saute w/chicken. Remove both from pot.

Make roux. Add onions, celery, green pepper. Add garlic and stir continuously. After veggies reach desired tenderness, return chicken and sausage to pot and cook w/veggies, continuing to stir frequently. Gradually stir in stock and bring to a boil. Reduce heat and simmer and cook for an hour. Season to taste with Tony Chachere's seasoning.

DINNER DIVAS:
Thaw and heat.
Serve over rice and with a side of french bread. If you want, you can garnish with green onions.