Chicken & Sausage Gumbo

Ingredients

• 1½ lb boneless chicken thighs, cut into chunks
• 1 lb smoked andouille sausage, sliced
• ¾ cup vegetable oil
• ¾ cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 3 celery stalks, diced
• 5 garlic cloves, minced
• 6 cups chicken stock
• 2 bay leaves
• 1½ tsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp black pepper
• 1 tbsp Worcestershire sauce
• 1 cup sliced okra, optional
• 3 green onions, sliced
• ¼ cup chopped parsley
• Salt to taste
• Cooked white rice for serving

Method

1. 1

   Brown sausage in a heavy Dutch oven over medium heat and remove. Season chicken lightly with Cajun seasoning, brown it in the rendered fat, then remove.

2. 2

   Add oil and flour to the pot. Cook over medium to medium-low heat, stirring continuously, until the roux becomes a deep chocolate-brown color. This generally takes 25–40 minutes. Do not walk away—the roux can burn quickly.

3. 3

   Immediately add onion, bell pepper, and celery to stop the roux from darkening further. Cook for 5–7 minutes. Add garlic and cook another minute.

4. 4

   Slowly stir in warm chicken stock until smooth. Add sausage, chicken, bay leaves, Cajun seasoning, paprika, thyme, pepper, Worcestershire sauce, and okra if using.

5. 5

   Bring to a gentle boil, then reduce to a low simmer. Cook uncovered for approximately 60 minutes, stirring occasionally. Remove bay leaves, adjust seasoning, and stir in green onions and parsley.

6. 6

   Spoon the gumbo into bowls with hot white rice and serve with hot sauce on the side.