CHICKEN, ANDOUILLE AND SHRIMP GUMBO

This is another adaptation of an epicurious.com recipe..... Adapted to what I had on hand and our specific taste (moderately spicy, high in protein and low in carbs)... Loved it!!!

1/3 cup vegetable oil
1/3 cup flour
1 large onion, chopped
2 poblano peppers, seeded and chopped
2 ribs celery, chopped
5 cloves garlic,minced
1 teaspoon cayenne pepper
1 cup white wine
1 tablespoon thyme
1 14.5 ounce can diced tomatoes
1 1/2 cups chicken broth
8 ounces clam juice
1 pound andouille sausage
1 chicken breast
10 chicken wings
1 pound shrimp, cleaned, deveined and cut into bite sized pieces
1 cup okra (I omit this.... not a fan of okra)
Steamed Rice (optional)
Grated pepper jack (optional)

Heat oil in 5-6 quart pot over medium-high heat until hot. Add flour and whisk constantly until mixture turned medium brown, about 3-5 minutes. Add chopped onions, chopped poblano peppers, and celery and cook until onions are soft and brown, stirring frequently. Add garlic and cayenne and stir 2 minutes. Add wine and thyme. Bring to boil, stirring occasionally. Add tomatoes with juice, clam juice, broth. Return to a boil, stirring frequently while mixture begins to thicken. Add chicken wings to pot and cook for 15 minutes, stirring often. Add chicken breast and andouille sausage and cook for another 15 minutes. Reduce heat to low and cook for 30 minutes. Add okra and cook for 5 minutes. Add shrimp and cook an additional 5 minutes. Serve alone or over rice. Top with pepper jack if you like cheese!