Kickin' Gumbo

Kickin' Gumbo serves 8 to 12

2 T olive oil 1 lb boneless, skinless chicken thighs, cut into 1 1/2-inch pieces  1/4 cup flour
1 1/2 teas salt  1 1/2 teas pepper 3/4 lb andouille sausage, cut into 1-inch slices or crumbled 1/2 lb frozen cut okra 1 green bell pepper, finely chopped 3 celery stalks, finely chopped 1 yellow onion, finely chopped 2 T flour 2 cups chicken broth 1 14 oz can diced tomatoes, with juice 1/2 teas salt 1/4 to 1/2 teaspoon cayenne pepper 1 lb raw shrimp, peeled Steamed rice, for serving   Heat 1 T olive oil in large frying pan. Brown sausage.  Remove sausage with slotted spoon and place in slow cooker.  Leave oil in pan for chicken. Place 1/4 cup flour, 1 1/2 teaspoon salt, and 1 1/2 teas pepper in a plastic veggie bag.  Add 1 1/2 inch pieces of chicken to bag and shake.  Coat chicken with flour mixture.  Place chicken in pan with sausage brownings.  Cook until lightly brown on all sides.  Place chicken on top of sausage in slow cooker. Scatter finely chopped bell pepper, celery, onion and cut frozen okra on top of sausage and chicken.  Make a roux.  Use same pan from chicken and sausage.  Heat 1 T olive oil over medium heat, slowly sprinkle 2 T flour in the pan.  Cook, stirring constantly, until golden brown, about 4 minutes.  Stir in chicken broth and tomatoes with juice.  When the mixture bowls remove from heat.  Season with 1/2 teas salt and cayenne pepper, stir together.  Pour mixture over veggies.  Set slow cooker on low-heat setting for 8 hours or 4 hours on high-setting.   Add shrimp the last 1/2 hour of cooking.   Place desired amount of rice in bowl and ladle gumbo over rice.  Serve with sourdough bread. *I like cooking gumbo 8 hours on low best.   *Gumbo can be made ahead of time.  It tastes better the next day.