Chicken and Andouille Gumbo

2 Chicken breasts
3 links of Andouille Sausage

1/2 Onion, diced
1 Green Bell Pepper, diced
1 bag frozen Soup Vegetable mix (with okra)
1 can diced Tomatoes
2 cloves Garlic, minced

1/4 Cup Canola/Vegetable Oil
1/4-1/2 Cup Flour

1/4 t Cayenne Pepper
1/4 t Salt
1/4 t Pepper
1/4 t Dry Mustard
1/4 t Paprika
1/8 t Celery Salt
Other Cajun spices

2 Cups Chicken Stock

Brown Rice

-Cook the chicken and sausage until almost done
-Remove the meat from the pot
-Heat the oil then add the flour while whisking
-Keep whisking/adding flour until the roux is med-dark and is a good consistency
-Add the onion and pepper
-Cook 8 minutes or until the veggies are soft
-Add the garlic and spices and cook for another minute
-Add the frozen veggies
-Add the chicken stock and bring to a boil
-Add the chicken and sausage back to the pot
-Simmer for 25 minutes
-Serve over rice