A lighter take on traditional gumbo; the aromatic thyme gives a fresh taste to this New Orleans standard.  Serve in bowls accompanied by fluffy white rice and icy-cold beer for a real Southern treat.

Cayenne Pepper, Bay Leaves

1/4 cup vegetable oil
1/4 cup all purpose flour
2 onions, chopped
2 red bell peppers, diced
2 celery stalks, thinly sliced
4 garlic cloves
2 tablespoons fresh thyme
1 bay leaf
1/4 teaspoon cayenne pepper
1/4 cup white wine
1 16 ounce can diced tomatoes
1 bottle clam juice
2 cups chicken stock
1/2 pound andouille sausage, cut into 1/2 inch slices
2 pounds skinless chicken thighs
1 pound large shrimp, cut in half
Fresh Italian flat leaf parsley

Place oil in a large skillet and cook over high heat until it is almost smoking, about 5 minutes.  Very carefully add the flour and whisk constantly till dark red brown, about 15 minutes.  Add the onion, bell peppers, celery and garlic and cook until softened and browned, about 10 minutes.  Add the thyme, bay leaf and cayenne and cook 1 minute.  Add the chicken pieces and sausage and cook 10 minutes.  Add the wine, tomatoes and chicken stock and cook until everything is cooked throughout, about 1 hour.  Remove the chicken and set aside to cool.  When it is cool enough to handle, remove and shred the meat, discarding the bones.  Return the chicken to the pot.  Add the shrimp and cook until it is cooked throughout, about 5 minutes.
 
Serve garnished with parsley.  

Yield: Serves 6 
Level of Difficulty: 3
Time:  2 hours