Louisiana Chicken and Sausage Gumbo

1/3 cup all purpose flour
1/3 cup vegetable oil
1/2 cup chopped onion (1 medium)
1/2 cup chopped green or red sweet pepper (1 small)
1/2 cup sliced celery (1 stalk)
3 cloves garlic, minced
1 1/2 to 2 teaspoons Cajun seasoning
1 14.5 ounce can beef broth
3/4 cup water
1 10 ounce package frozen cut okra or cut green beans
1 1/2 cups chopped cooked chicken (white or dark meat)
8 ounces cooked smoked sausage links, sliced
3 cups hot cooked long grain white or brown rice
Sliced green onion (optional)
Bottled hot pepper sauce (optional)

1. For roux, in a 3 quart heavy saucepan combine flour and oil until smooth.  Cook over medium high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook, stirring constantly, for 8 to 10 minutes more or until roux is dark reddish brown in color.

2. Stir in 1/2 cup onion, sweet pepper, celery and garlic. Cook about 10 minutes or until vegetables are tender, stirring frequently. Stir in Cajun seasoning. Add broth and the water; stir in okra. Bring to boiling; reduce heat. Simmer, covered for 15 minutes. Stir in chicken and sausage; heat through.

3. Serve gumbo in bowls with hot cooked rice if desired, Top with green onions and serve with hot pepper sauce.

Tip: If you can't find cut okra, buy frozen whole okra; thaw slightly and slice.