chicken and sausage gumbo

3/4 cup  boneless skinless chicken breast--cut into pieces
2 cups chicken stock
2 Tbs gumbo spice (recipe above)
¼ lb  andouille sausage--cut crosswise into pieces 
1 cup sliced okra
1 ½ Tbs olive oil
1/8 cup flour
½ medium   onion –chopped
1 ½ stalks   celery-chopped
½   green pepper--chopped
1 clove garlic--chopped
½ (14 oz can)  diced tomatoes, undrained
½ cup  Mr and Mrs T’s
¼ cup  sliced scallions
1 tsp    Worcestershire
3/8 tsp  thyme
3/8 tsp  salt
1/8 tsp  black pepper
1/8 tsp  white pepper
1/8 tsp  cayenne
1 ½-2 ½ dashes Tabasco sauce

Brown sausage in a little bit of olive oil.  Keeping the heat on medium, brown the chicken pieces, and remove from pan and add to sausage.  Sprinkle the chicken and sausage with the Gumbo Spice. Add oil to the will need about ¼ cup total
Add flour and stir constantly until it becomes medium brown in color.  When it is brown turn off the heat and quickly add the okra, onion, celery, garlic and bell pepper.  Allow the sizzling to stop.  Pour in stock.
Add tomatoes, Mr and Mrs T’s , green onions, bay leaves, worcetershire sauce, thyme, salt, cayenne, black and white peppers and bring to a boil. Reduce heat and simmer.  Add back chicken and sausage and let cook for about 45 minutes to an hour.  The longer it cooks, the better.  Add hot sauce to please your taste
serve with or without rice

gumbo spice

from Emeril's New Orleans Cooking

2 Tbs  chili powder and paprika

1 Tbs ground coriander, garlic powder and salt

2 tsp ground cumin

1 tsp cayenne pepper, crushed red pepper, black pepper and dried leaf oregano

Mix together and keep in an airtight container.