Chicken and sausage piquant

1 small chicken fryer
10 oz smoked sausage
1/3 cup onions
1/4 cup bell pepper
1/4 cup celery
1/2 cup peanut oil
1/2 cup flour
6 oz dry white wine
6-8 canned tomatoes
1/2 Tsp dried thyme
1 small clove garlic
1 Tbl (or to taste) hot sauce
2 Tsp worcestershire sauce
peanut oil
Cut the chicken into 8 pieces. (Freeze the wings for later use.) Slice the sausage into 1/4 inch rounds. Chop the onion, bell pepper and celery together - so as to merge their flavors. Halve the tomatoes, and chop the garlic finely.

Dry the chicken pieces off with paper towels. In a large, Dutch oven sear them in peanut oil until a healthy brown emerges. Remove the chicken from pan. Add the sausage pieces, sear them on both sides, remove the sausage then degrease the pan.

Place the flour into a bowl. Smooth out the lumps with a knife. In an iron skillet (over medium-high heat) pour the oil in. Allow the oil to come up to heat. Sprinkle the flour into the oil, while whisking constantly - from this point on - with a long wire whip. For the roux to achieve a dark chocolate color, it will take about 6-8 minutes of whisking.

Lower the flame. Carefully add the onion, bell pepper and celery mixture to the roux. Continue to stir with the whip for 8 minutes. Transfer the roux/aromatics to the Dutch oven. Turn the heat to medium. Break the roux down with wine and cold water. (Scrape the bottom of the pan to liberate the brown-bits.) Introduce the tomatoes, garlic and thyme. Return the chicken and sausage to the pan and allow the gumbo to come to a boil. Reduce to a slow simmer, cover with tightly fitting lid and braise for an hour or until the chicken is tender. Serve over rice.

1 cup of tomato sauce can be substituted for the tomatoes.