In large heavy saucepan heat small amount of vegetable oil over medium heat. Add sausage and brown all over. Remove and set aside. Add chicken and brown all over. Remove and set aside. Add remaining vegetable oil and flour. Stir constantly until a deep reddish colour is formed about 5 minutes. Slowly whisk in chicken stock. Add vegetables browned sausage and chicken and seasoning. Bring to a boil. Partially cover and simmer 30 minutes. Remove lid and simmer 15 minutes more. To serve spoon hot rice into soup plates and top with gumbo.
