Chicken and Conecuh County Sausage Gumbo

I have been a bit afraid to enter the world of making a roux, but this one was not too challenging and very very good with a unique flavor!!

makes about 16 cups - 10 -12 servings

1 c peanut oil
1 1/4 c flour
3 cups diced onion
1 cup diced celery
1 cup diced red pepper
1 cup diced pablano pepper
2 T minced garlic
2 Bay leaves
2 tsp.  fresh thyme leaves
1 12. oz. bottle light beer
7 c chicken stock or broth
1 T salt + 1 tsp.
2 tsp. pepper
1 tsp. cayenne pepper
1 lb. Conecuh sausage
3/4 /b. - 1 lb. sliced okra, thawed( I reduced this from 11/2 lbs.  too much okra!)
2 cups diced tomatoes ( I used canned tomatoes)
1 1/2 lbs. cooked chopped chicken
1 cup chopped green onion tops
5-6 cups cooked rice

Roux -Heat oil and whisk in flour stir constantly over med. heat until chocolate brown ( 30 - 35 min)
add next 4 ingred. and cook, stirring, 2-3 min.  add next 3 ingred.  cook 2 min.  whisk in beer scraping bottom of pan.
Put in large dutch oven add next 4 ingred.  bring to boil and simmer for 20 min.  Slice sausage in 1/4 in. slices and cook over med. heat for about 10 min. until brown.
Pat dry and add sausage, okra and tomatoes and simmer for 30 min.  Add chicken and cook 10 min.  Adjust seasoning, remove bay leaves,stir in green onions,
Serve over rice.

*  This is very spicy - I cut the salt by a  good teaspoon because I used regular chicken broth- I used black pepper out of a can so I cut that in half since it is finer than when you use a pepper mill.  You can always add more after you make it if you feel it needs it.  If you use dried thyme you use less as well - about 3/4 tsp.