Chicken and Sausage Gumbo Soup (WIP)

2 lbs boneless, skinless chicken 
1/2 C.  Brown rice flour (plus additional 1/4 cup if not grilling chicken)
1/2 C. Ghee (plus additional 2 T. if not grilling chicken)
1 1/2 cups yellow onion,  ¼ inch dice
1 1/2 cups bell pepper,  ¼ inch dice, green and red
1/3 cup celery, ¼ inch dice
2 cloves garlic, minced
2 cans chicken broth (may be more or less)
2 cups diced canned tomatoes
12 ounces Andouille sausage, cooked, sliced
cajun seasoning, to taste
salt, to taste
black pepper, to taste
1 C. brown rice (3 C. cooked)

Two options for cooking the chicken.  Grill and then cut into small bite size pieces, set side.  Alternatively, cut into small pieces, sprinkle with some flour and brown in a small amount of ghee in a heavy bottomed pot.  Remove chicken, let cool, and set aside. 

In a large pot, combine ½ cup unsalted butter and ½ cup flour. Cook over medium heat, frequently stirring with a whisk to make a roux, about 15 minutes. Make sure to stir the last 5 minutes of cooking consistently, so the roux does not burn.  Add onion, bell peppers, celery, and garlic. Sauté until vegetables are tender, about 8 to 10 minutes. taking care to not let burn.

Add tomatoes and Andouille sausage and cook for about 10 minutes.  Add Cajun seasoning, salt and pepper to taste.  Add chicken broth to reach desired consistency.  Simmer over medium-low for about 30 minutes.  Add reserved chicken back in and simmer for 15 minutes more.  

Meanwhile, prepare rice per package directions.  Once done, add rice to gumbo and add more cajun seasoning, salt and pepper if needed.