Sausage and Chicken Gumbo

1 cup olive oil
1 cup flour
1 1/2 cups chopped onions
1 cup celery
1 cup chopped bell peppers
1 pound smoked sausage cut into 1/2 inch slices
1 1/2 teaspoons salt
3 bay leaves
6 cups water
1 pound chicken breat cut into pieces
1 teaspoon rustic rub
1/2 cup chopped green onions
1/4 teaspoon cayenne pepper

Rustic Rub:
8 tablespoons paprika
3 tablespoons cayenee
5 tablespoons black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons oregano
2 1/2 tablespoons thyme
This makes a lot of rub. Store in an airtight container. I use it on hamburgers, steaks, pork chops, chicken, etc.

1. Combine oil and flour in cast iron dutch oven over medium heat. Stir slowly for 20 - 25 minutes to make a roux the color of chocolate.
2. Add the onions, celery, and bell peppers and stir for about 5 minutes or until wilted. Add the sausage, salt, cayenne, and bay leaves. Stir for 5 minutes, then add the water. Stir until well combined. Bring to a boil, then reduce heat to medium/low. Cook uncovered for 1 hour. Stir occasionally.
3. Season chicken with the rustic rub and add to pot. Simmer for 2 hours.
4. Skim off excess fat on top. Remove from heat. Add green onions and some flour until thick. Remove the bay leaves and serve over rice.