Chicken And Andouille Gumbo

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1/2 cup all-purpose flour

1 tablespoon safflower oil

1 link (3 1/2 ounces) andouille sausage, finely chopped

3 medium celery stalks, cut into 1/2-inch chunks

1 medium onion, cut into 1/2-inch chunks

1 green bell pepper, cut into 1/2-inch chunks

12 ounces okra, trimmed and sliced crosswise, 1/2 inch thick

8 cups homemade or store-bought low-sodium chicken stock

8 skinless chicken thighs, trimmed (2 pounds)

1 can (28 ounces) plum tomatoes, coarsely chopped with juice (2 cups; add water if needed)

2 dried bay leaves

1 tablespoon Worcestershire sauce

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