Gumbolaya

Gumbolaya
2 tablespoons bacon drippings or cooking oil, divided
1/2 pound spicy andouille or other smoked sausage, halved lengthwise and sliced 1/4-inch
2 boneless, skinless chicken breasts, cut into 1/2-inch chunks
Salt and pepper and/or Creole/Cajun seasoning, to taste
1-1/2 cups finely chopped onion
1/2 cup finely chopped green bell pepper
1/4 cup finely minced celery
1 tablespoon minced garlic
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
2 teaspoons Creole or Cajun seasoning, or to taste, optional
4 cups water
1 tablespoon chicken base (like Better than Bouillon)
1 (14.5 ounce) can diced or stewed (chopped) tomatoes, undrained
2 cups sliced fresh or frozen and thawed okra
1-1/2 cups instant rice
1/3 cup sliced green onions
Heat 1/2 tablespoon of the oil in a deep and large, lidded skillet, such as a chicken fryer, over medium high heat. Add the sausage and cook until lightly browned, about 3 minutes; remove and set aside. Season chicken to taste with salt, pepper and/or Creole or Cajun seasoning. Add another 1/2 tablespoon of the oil and cook chicken in batches, adding oil as needed, only until lightly browned; remove and set aside.  Add remaining oil and the vegetables; cook stirring regularly for 3 minutes; add garlic and cook another minute longer. Sprinkle in the flour and cook, stirring constantly for 3 minutes. Stir in the seasonings, mix together water and base, then begin adding the water a little at a time, stirring until blended. Stir in the tomatoes and okra, bring back to a boil, reduce heat to simmer, cover and simmer at a bubble for 20 minutes.  Return sausage and chicken to skillet. Set aside a pinch of green onion for garnish, then stir in rice and remaining green onion. Bring back up to boil, reduce heat to simmer, cover and continue cooking 8 to 10 minutes longer. Remove from heat and set aside; let rest for 5 minutes. Rice will not completely absorb the liquid. Serve this with some iced tea, French bread and a nice mixed garden salad.