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Chicken & Sausage Gumbo

1 cup oil
1 cup flour
2 large onions, chopped
2 bell peppers, chopped
4 stalks celery, chopped
6 cloves garlic, minced
4 quarts chicken stock
2 whole bay leaves
3 t. Creole seasoning
1 t. dried thyme leaves
Salt & pepper to taste
3 lbs. cooked chicken, cut into pieces
2 lbs. andouille sausage cut into ½" pieces
1 bunch green onion tops, chopped
2/3 cup fresh chopped parsley

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Season the chicken with salt, pepper and Creole seasoning and brown quickly. Brown the sausage, pour off fat and reserve meats. In a large, heavy pot, heat the oil and cook the flour in the oil over medium heat, stirring constantly, until the roux reaches a medium to dark brown color, being careful not to burn it. Add the vegetables and stir quickly. Continue to cook, stirring constantly, for about 4 minutes. Add the stock, seasonings, chicken and sausage. Bring to a boil, then cook for about one hour, skimming fat off the top as needed. Add the chopped scallion tops and parsley, and heat for 5 minutes. Serve over rice in large shallow bowls. YIELD: 6 Servings