Chicken and Sausage Gumbo

Ingredients

• 3 tablespoons vegetable oil
• 3 tablespoons all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 1 pound chicken breast, cubed
• 1 pound smoked sausage, sliced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 can diced tomatoes, 14.5 ounces
• 2 teaspoons dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon paprika
• 2 bay leaves
• 1 cup okra, fresh or frozen
• Salt and black pepper to taste
• 2 cups cooked rice for serving

Instructions

1. Heat oil in a large pot over medium heat
2. Whisk in flour to create a roux, stirring constantly for 5-7 minutes until it turns dark brown
3. Add diced onion, bell pepper, and celery to the roux, stirring for 3-4 minutes until softened
4. Stir in minced garlic and cook for 1 minute
5. Add chicken pieces and sausage slices, cooking for 5 minutes
6. Pour in chicken broth and canned tomatoes with their juice
7. Add thyme, oregano, cayenne pepper, paprika, and bay leaves
8. Bring to a boil, then reduce heat and simmer for 30 minutes
9. Add okra and simmer for an additional 10-15 minutes
10. Season with salt and black pepper to taste
11. Remove bay leaves and serve over cooked rice

Notes

• A heavy-bottomed pot or Dutch oven works best for even heat distribution
• The roux is crucial - stir constantly to avoid burning and achieve that dark brown color
• Prep all vegetables before starting to keep the cooking process smooth
• If using fresh okra, slice it just before adding to prevent excessive sliminess
• Gumbo tastes even better the next day as flavors develop, making it great for meal prep
• Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months
• If the gumbo is too thick, add more broth; if too thin, simmer uncovered to reduce