In large skillet, melt one tablespoon butter. Cook chicken in skillet until no longer pink. Add in andouille sausage and continue to cook until slightly browned. Remove from heat and set aside.

In large Dutch oven, melt butter with flour over LOW heat. Occasionally whisk the mixture to keep it from burning. Cook about 30-45 minutes until the roux is a dark caramel color.

Add green peppers and onions. This will sizzle and stop the roux from cooking.

Stir in chicken and sausage to the Dutch oven. Add chicken broth and Cajun seasoning.

Simmer gumbo on low heat for 2 hours until reduced and slightly thickened. Alternatively, you can transfer the gumbo to a crockpot and cook on HIGH for 3-4 hours.

Serve over rice.