Chicken, Crawfish, And Sausage Gumbo - cooking recipe

Ingredients

10 cups chicken stock
3 teaspoons chicken bouillon
2 chicken breasts
1 cup butter
1 cup flour
2 cups onions, chopped
2 garlic cloves, minced
1 cup celery, chopped including leaves
2 bay leaves
3 teaspoons salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon thyme
1/4 teaspoon oregano
1 (28 ounce) can tomatoes
3 (10 ounce) packages frozen okra
3/4 lb andouille sausage
3/4 lb kielbasa, sliced
12 ounces crawfish tail meat
2 cups uncooked rice (6 cups cooked rice)

Preparation

Start by making the chicken stock. Boil the chicken and boullion in 10 cups of water.
Make roux by browning the flour in the butter. Cook and stir until dark brown.
Add the chopped vegetables to the roux and cook them until soft.
Remove the chicken from the stock and set aside. Stir the roux mixture slowly into the hot stock.
Add seasonings and tomatoes, okra, and sausages. Chop the chicken and add it back into the stock as well.
Simmer on low heat for about 25 minutes. Adjust seasonings.
Add the crawfish. Increase the heat and cook for about 5 minutes, stirring often.
Remove from heat and let sit while you prepare rice.
Serve over rice.