In a large pot saute the chicken and sausage together. I like to season the chicken with salt and pepper. Once browned pull out and put aside (leaving the drippings)
Add the oil and flour and cook over medium high, stirring constantly, until it's the color of a copper penny (this is your roux)
Add the onion, green pepper and celery and cook until the vegetables are completely tender, about 10 mins.
Add some broth and stir, deglazing the pan.
Add the the rest of the broth, Ro Tel, broth, bay leaves, thyme, salt and pepper to the pot and stir. Add the chicken and sausage back to the pan.
Once it simmers turn the heat to low and continue to simmer for a minimum of 20 mins, but the longer you simmer the better the flavor. Traditinally 3 hours is the minimum but all day is great for flavor.
Add water as needed as the soup simmers for the soup texture you want.
before serving take out the thyme stems and bay leaves