Good Andouille sausage is tough to come by here in the northeast so if you can't get it in your area you can substitute linguica for it. I cheated for this recipe and took back 15 pounds of Andouille from my recent trip to New Orleans. This gumbo was so good that I made myself a Hurricane and put on some jazz and it felt like I was right back on Bourbon Street. With the exception of the 4 feet of snow that's still in my yard.
Over high heat put enough canola oil in a stock pot to cover the bottom. Sear the chicken on both sides and set aside. Ad the sausage to the pot cook for 4 minutes and set aside.
Turn heat to medium and add the onion and cook until translucent, then add the celery and pepper and cook until the celery is soft. Add the garlic and cook for one minute. Remover everything from the pot and set aside.
Keeping the heat on medium add the olive oil and flour. Cook for 25 minutes until it turns dark brown in color. It may take a little less or a little more time depending on your stove.
To the stock pot add chicken broth, thyme, bay leaves, tomatoes, vegetable mixture, and 1 tablespoon Cajun seasoning. Bring to a boil then reduce to a simmer and cook uncovered for 1 hour.
After and hour has passed add chicken, sausage, remaining tablespoon of Cajun seasoning, Worcestershire, and Tabasco. Cook for one more hour.
Turn off heat, discard red pepper. Remove chicken from the pot then debone and shred the meat. Return meat to the pot
Cook rice according to the package directions using chicken broth in place of water.
Put a scoop of cooked rice in the middle of a bowl and ladle gumbo around it.