Chicken & Sausage Gumbo

I know Alton Brown would probably call this a soup, but I call it a Gumbo. It tastes amazing and the way I make it (I triple the recipe), gives lots of leftovers for the week. So here's my Gumbo.

Chicken & Sausage Gumbo

3 tbsp olive oil
16 oz Sausage (Kielbasa, Smoked or Andouille), diced
2 lbs chicken, diced
1 medium onion, finely chopped
2 ribs celery, finely sliced
2 cloves garlic, finely chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
6 large baby carrots, chopped
1 bag frozen peas (I like to us fresh sugar snap peas when in season)
3 tbsp Really Great Food Company All Purpose Rice Flour Mix
1 14 oz can petite diced Tomatoes
48 oz Chicken Broth
Salt and Pepper to taste
For a spicier flavor add Cayenne Pepper, Basil, Cilantro to taste.

Heat 2 tbsp oil in Dutch oven. Add the sausage and brown for 3 to 4 minutes. Remove with a slotted spoon and set aside. Add the chicken pieces and brown, a few at a time, until cooked. Remove with slotted spoon and combine with the sausage (there will be a lot of grease so you might want to place some paper towels under the sausage and chicken to keep it from getting into the gumbo). Pour the remaining oil into the Dutch oven. Add the onion, celery, garlic, peppers, carrots and peas and cook, stirring to prevent them burning, for about 10 minutes (more if you like your peppers and onions more caramelized). Stir in the flour and cook for a further 5 minutes. Constantly stir this or the flour will burn on the bottom of the pan. Also, the mixture will get very thick and heavy, it's supposed to do that. Add the tomatoes and chicken broth, then bring to a boil. Add the sausage and chicken and stir well. Add any seasonings you like to taste. Cover and simmer gently for 40 minutes. Make sure to periodically check it for taste and add more seasoning if necessary. This is what the Gumbo should look like in the pan and above is how it will look served.