Fat Fish Blue's Chicken Sausage Gumbo

In a heavy 6-inch skillet, heat the oil over moderately high heat. Add the flour and cook, stirring constantly, for 10 minutes or until it is a deep brown. Remove from heat.

In a 6-quart Dutch oven or stockpot, heat the oil over moderately high heat. Season the chicken with 1/4 tsp. each of the black pepper and the salt. Brown the chicken for 4 minutes on each side or until golden, then transfer to a platter.

In the Dutch over, add the onions, celery, green pepper, and garlic. Cook, stirring occasionally for 5 minutes, or until tender. Stir in the roux and heat until bubbly.

Gradually whisk in the stock and beer, mixing until smooth. Add the chicken and the sausage, the remaining 1/2 tsp of black pepper, the cayenne pepper, thyme and paprika.

Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours, skimming the surface occasionally.

Stir in the okra and tomatoes, cook for 10 minutes longer. Stir in the parsley and season to taste with the red pepper sauce. Ladle the gumbo over rice.