Chicken and Shrimp Gumbo

3 T Andouille Bayou Blend
3 strips bacon, minced
2 chicken breasts, in 1” cubes
¼ C oil
1# smoked sausage, sliced
¼ C flour
8oz shrimp
1 C okra, sliced
2 C onions, chopped
1 C green bell pepper, chopped
1 C celery, chopped
4 C chicken stock

Mix chicken with 2 T of Andouille Bayou.
Heat bacon in large pan until browned (4Min), add chicken and brown (3-4Min).
Remove chicken and add sausage 2-3 Min.
Remove and add oil.
Over medium heat, add flour 2 T at a time, stirring constantly, until it browns and forms a roux (about 10M). Add onion, bell pepper, celery and okra.
Bring stock to boil and add to vegetables/roux 1 cup at a time, stirring to allow it to be absorbed (about 10Min). Add chicken, shrimp and sausage and simmer until cooked through.