Chicken, okra & andouille sausage gumbo

Active: 1 hour 30 minutes; Total: 3 hours; Yield: 8 servings

Oil, peanut	1 cup
Flour, all-purpose	1 cup
Onion, chopped	2 large
Celery, chopped	1 cup
Garlic, minced	5 cloves
Okra	12 ounces
Sausage, andouille; sliced	20 ounces
Tomato paste	6 ounces
Bay leaves	2
Salt	1 teaspoon
Water	2 quarts
Rice, cooked
Chicken, roasted, shredded	1 pound

1. Heat the oil in a large heavy pot over medium heat. 
2. Add the flour and cook for 40 to 50 minutes, stirring constantly, to make a dark roux. 
3. Add the onion, celery, and garlic, stir to coat, and cook for 5 minutes. 
4. Add the okra, and cook for 5 minutes, stirring to coat the vegetables with the roux. 
5. Add the sausage, tomato paste, bay leaves, salt, and water; stir, bring to a simmer, cover and cook for 2 hours. 
6. Add the chicken, and cook for 5 minutes longer. 
7. Serve with rice.

Recipe generously adapted from In a Cajun Kitchen by Terri Pischoff Wuerthner.