In a large pot on medium heat add chicken, flavor meat with chicken broth, minced garlic, chopped onions and chopped celery and bay leaves. Bring to a boil. Reduce heat and simmer for about 1 hour so you can pull meat apart with a fork. Turn heat under pot off. Remove chicken from pot, pull chicken apart into bit size pieces, add back into your chicken stock pot and set heat the medium high.

Slice sausage, add to stock pot chop up all the veggies add to pot along with seasonings. Bring to boil. Once boiling reduce heat. Simmer for 1 hour, stirring occasionally.

To make roux, in large skillet add oil on medium high heat. Heat oil until you see a ripple or waves. This tells you the oil is ready for the flour. Slowly add flour as you whisk the ingredients together. Add some Cajun seasoning to flavor roux. Constantly stirring until roux is the color of a dark kidney bean. Once you reach this darkness turn heat off. Slowly stir into gumbo pot. Stir occasionally for 1 hour more.

Serve over cooked rice