Chicken and Sausage Gumbo

Ingredients:

• 1 1/2 lbs boneless, skinless chicken thighs, cut into bite-size pieces
• 12 oz smoked andouille sausage, sliced
• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 medium yellow onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, drained
• 2 bay leaves
• 2 tsp Cajun seasoning
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper, optional
• 1 tsp Worcestershire sauce
• 1 tsp hot sauce, optional
• 1 tsp salt
• 1/2 tsp black pepper
• 2 cups sliced okra, fresh or frozen
• 2 tbsp chopped fresh parsley
• 3 green onions, sliced
• Cooked white rice, for serving

Instructions:

1. Season the chicken with Cajun seasoning, smoked paprika, salt, and black pepper.
2. Heat 1 tablespoon of the oil in a large heavy-bottomed pot over medium-high heat. Add the sausage and cook for 3–4 minutes, until browned. Remove and set aside.
3. Add the remaining oil and flour to the pot. Stir constantly with a wooden spoon for 15–20 minutes, until the roux becomes a deep chocolate-brown color. Be careful not to let it burn.
4. Add the onion, bell pepper, and celery. Cook for 5–7 minutes, stirring frequently, until softened.
5. Add the garlic and cook for 1 minute.
6. Slowly pour in the chicken broth while stirring constantly to prevent lumps.
7. Add the tomatoes, bay leaves, thyme, Worcestershire sauce, hot sauce, and cayenne pepper.
8. Return the chicken and sausage to the pot. Bring to a gentle boil, then reduce heat and simmer uncovered for 35–40 minutes.
9. Stir in the okra and simmer for another 10–15 minutes, until the okra is tender and the chicken is cooked through.
10. Remove the bay leaves. Taste and adjust the seasoning as needed.
11. Stir in the parsley and green onions.
12. Serve the gumbo hot over cooked white rice.