Jumpin' Jimmy's Gumbo

Heat a heavy cast-iron skillet over medium heat. Add flour and cook, stirring constantly with a wooden spoon, until it turns deep golden, 7 to 10 minutes. There will be a strong aroma like burnt toast. Be careful not to let the flour burn; reduce the heat if it's browning too quickly. (Alternatively, toast flour in a pie pan in a 400 degrees F oven for 20 minutes.) Transfer to a plate to cool.

Heat 1 1/2 teaspoons oil in a Dutch oven or heavy soup pot over high heat. Add chicken and sausage; cook, stirring, until browned on all sides, about 3 minutes. Transfer to a plate.

Reduce heat to medium and add the remaining 1 1/2 teaspoons oil. Add onion, bell pepper, celery and garlic; cook, stirring, until the onion is lightly browned, about 7 minutes. Stir in the toasted flour. Gradually stir in broth and bring to a simmer, stirring.

Add tomatoes and their juice, okra, chiles, bay leaf and thyme. Reduce heat to low, cover and simmer for 30 minutes.

Add the reserved chicken and sausage and simmer for 5 minutes more. Discard the chiles and bay leaf. Season with hot sauce, salt and pepper. Serve with rice, passing additional hot sauce.