Gumbo with smoked sausage, ham and chicken

Ingredients:

• 450 g smoked sausage, sliced
• 250 g of ham or andouette sausages, diced
• 600 g skinless and boneless chicken thighs, cut into pieces
• 2/3 cup vegetable oil
• 3/4 cup wheat flour
• 1/4 cup whole wheat flour
• 1/4 cup finely chopped onion, plus 2 cups coarsely chopped
• 1 cup unsalted chicken broth
• 1 cup chopped celery
• 1/2 cup chopped green bell pepper
• 2 tsp cayenne pepper
• 1 teaspoon garlic powder
• 3-4 green onions, chopped
• Cooked white rice for serving

Preparation:

1. Prepare Roux (Roux - a cooked mixture of flour and fat): Heat the vegetable oil in a cast-iron skillet over medium heat for about 5 minutes. Add the flour, stirring constantly, and cook until the mixture turns dark brown, about 10 minutes. Remove from heat and let stand for 10 minutes, then add the finely chopped onion.
2. In a large saucepan, bring the broth and 20 cups of water to a boil. Add the coarsely chopped onion, celery, and bell pepper; simmer over medium-high heat for 15 minutes.
   
   Add the flour mixture to the roux in 3 batches; cook, stirring occasionally, until thickened, 30 minutes. Add the cayenne pepper, garlic powder, 2 1/2 tablespoons salt, and 1/2 teaspoon black pepper. Stir in the smoked sausage and ham. Reduce heat to low; simmer for 1 hour.
3. Bring the mixture to a boil. Add the chicken thighs and cook for 30 minutes. Remove from heat. Skim off any fat from the surface, then stir in the green onions.
   
   Serve gumbo on a bed of rice.