Recipe: Chicken and Sausage Gumbo

INGREDIENTS:
a.. 3 1/2 pounds frying chicken
b.. 1 onion, cut in chunks
c.. celery leaves
d.. 1 teaspoon salt
e.. 5 cups reserved broth
f.. 6 slices bacon, diced
g.. 1 pound smoked andouille or smoked sausage, sliced 1/4" thick
h.. 1 1/2 cups chopped onion
i.. 2 green bell peppers, chopped
j.. 2 celery ribs, chopped
k.. 3 cloves garlic, minced
l.. 3 tomatoes, peeled and chopped, or 1 (14.5 ounces) can diced tomatoes
m.. 1 can (approx. 15 ounces) tomato puree
n.. 1 package (10 ounces) frozen corn kernels, thawed
o.. 1 package (10 ounces) frozen sliced okra, thawed
p.. 1 tablespoon fresh chopped thyme or 1 teaspoon dried leaf thyme
PREPARATION:
Combine chicken, the onion chunks, celery leaves, and salt in a Dutch oven or large kettle; add water to cover. Bring to a boil; cover, reduce heat, and simmer about 45 minutes. or until chicken is tender.

Remove chicken, reserving 5 cups of the chicken broth; discard onion and celery leaves. Remove chicken from bones; cut into bite sized pieces. Set aside.
Cook bacon and sausage in a large Dutch oven over medium heat until bacon is crisp. Remove bacon and sausage, reserving 1 tablespoon drippings in Dutch oven. Crumble bacon; set bacon and sausage aside. Add onion, pepper, celery, and garlic to Dutch oven; cook over medium heat, stirring constantly, until vegetables are tender. Add chicken, bacon, sausage, reserved broth (should be approximately 5 cups), tomatoes, and remaining ingredients. Bring mixture to a boil; reduce heat, and simmer, uncovered, 1 1/2 hours.