Chop garlic and chili, cut green onions into rings.
Heat oil in a frying pan, sauté vegetables. Cut the sausages into slices and fry them. Shred chicken and fry until golden brown on all sides.
Cut carrots into slices. Rinse okra, remove stalks and dark tips. Cut corn kernels from cob. Move meat to the side, add vegetables. Sauté briefly.
Add thyme and bay leaf. Extinguish with brandy. Add stock and canned tomatoes. Season with salt, hot sauce, sugar and vinegar and simmer for about 20 minutes with the lid closed. Season the gumbo repeatedly and serve with rice.
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