Knitting night gumbo

I have two lovely friends, April and Kim, who join me every so often for knitting (actually Kim crochets).  They make beautiful things - I just play around with yarn.  But, whatever, it is a chance for us to gossip, have a cocktail or two, and eat.  I had just picked up some fresh okra and corn, and had to use it up, so I made this gumbo.  It was delish, if I do say so myself. 

1 medium yellow onion (chopped)
1 green bell pepper (chopped)
2 andouille sausages (cut into 1/2 to 3/4 inch pieces - bite size)
1 large or 2 small chicken breasts (cut into pieces - similar in size to the sausage)
2 ears of corn (kernels removed from the cob)
1 lb of okra (stems and tips removed, cut into 1/2 inch pieces)
2 cups shrimp (shelled - I leave on the tails)
1 small can of tomato sauce
1 tablespoon butter
2-3 tablespoons flour
2 cups chicken stock
2 tablespoons gumbo file (this is powdered sassafrass leaves, and can be found with the spices)
Salt and pepper to taste

Sautee the onions and peppers in olive oil, until onions are golden brown, and both are softened.  Add the sausage and chicken, being careful not to burn the vegetables - brown  both.  Add the okra and corn, and the tomato sauce and chicken stock, reserve 1/2 cup of chicken stock.  In a separate pan melt the butter and flour.  Cook through, and slowly add the reserved chicken stock.  Once combined, add butter / flour / stock mixture to the pot.  Add the file, and simmer.  Add the shrimp.  Simmer for 10 minutes.  Once everything is cooked through, add salt and pepper to taste.