A rich, flavorful dish that combines smoky sausage, tender chicken, and a classic roux-based broth, bringing the taste of Louisiana to your table.
Ingredients:
For the Roux:
1/2 cup vegetable oil
1/2 cup all-purpose flour
For the Gumbo:
1 lb smoked sausage (such as Andouille), sliced
1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
1 (14.5 oz) can diced tomatoes
1 tbsp Cajun seasoning (adjust to taste)
1/2 tsp dried thyme
1/2 tsp smoked paprika
1/2 tsp cayenne pepper (optional, for extra heat)
1 bay leaf
1 cup sliced okra (fresh or frozen)
Salt and pepper, to taste
For Serving:
3 cups cooked white rice
Chopped fresh parsley
Sliced green onions
Instructions:
Make the Roux:
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Gradually whisk in the flour, stirring constantly, to make the roux. Cook until the mixture turns a deep brown color, about 10-15 minutes, being careful not to burn it.
Cook the Sausage and Chicken:
Add the sausage slices and chicken pieces to the pot. Cook for 5 minutes, stirring occasionally, until lightly browned. Remove and set aside.
Sauté the Vegetables:
Add the onion, bell pepper, celery, and garlic to the roux. Cook for 5 minutes until softened and fragrant.
Build the Gumbo:
Slowly stir in the chicken broth, diced tomatoes, Cajun seasoning, thyme, paprika, cayenne (if using), and bay leaf. Bring to a simmer.
Simmer and Cook:
Return the sausage and chicken to the pot. Stir in the okra and simmer the gumbo for 30-40 minutes, stirring occasionally.
Season and Serve:
Remove the bay leaf and adjust the seasoning with s
