Chicken and Andouille Sausage Gumbo

Ingredients

• Vegetable oil (2 tablespoons)
• Chicken thighs, boneless and skinless (1 pound)
• Andouille sausage, sliced (1 pound)
• Onion, diced (1 large)
• Green bell pepper, diced (1 large)
• Celery, diced (2 stalks)
• Garlic, minced (3 cloves)
• All-purpose flour (1/4 cup)
• Chicken broth (4 cups)
• Canned diced tomatoes (1 (14.5-ounce) can)
• Okra, sliced (1 cup)
• Bay leaves (2)
• Cajun seasoning (2 teaspoons)
• Salt (to taste)
• Pepper (to taste)
• Cooked rice (for serving)
• Green onions, chopped (for garnish)

Instructions

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken and sausage, brown them evenly, then remove from the pot and set aside.
2. In the same pot, add the diced onion, bell pepper, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
3. Sprinkle the flour over the softened vegetables, stirring well to coat them. Cook for another 2-3 minutes to remove the raw flour taste.
4. Gradually pour in the chicken broth while stirring, to incorporate the flour and avoid lumps forming.
5. Add the diced tomatoes, sliced okra, bay leaves, Cajun seasoning, and a pinch each of salt and pepper. Stir well to combine.
6. Bring the gumbo to a boil, then reduce the heat to low. Let it simmer for about 45 minutes, stirring occasionally.
7. Return the browned chicken and sausage to the pot, simmering for an additional 10 minutes so they absorb the flavors.
8. Taste and adjust the seasoning if needed. Remove the bay leaves before serving.
9. Serve the gumbo hot over cooked rice, garnished with chopped green onions.