gumbo

Ingredients

• 2 tablespoons vegetable oil
• 1 pound andouille sausage, sliced
• 1 pound chicken thighs, bone-in, skin-on
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped green bell pepper
• 4 cloves garlic, minced
• 2 tablespoons Cajun seasoning
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (or more, to taste)
• 8 cups chicken broth
• 1 cup rice, rinsed
• 1/2 cup chopped okra
• 1/4 cup chopped green onions
• Salt and black pepper to taste
• Cooked white rice for serving

Instructions

1. Heat vegetable oil in a large pot or Dutch oven over medium heat.
2. Add andouille sausage and cook until browned, about 5-7 minutes. Remove sausage and set aside.
3. Add chicken thighs to the pot and cook until browned on all sides. Remove chicken and set aside.
4. Add onion, celery, and bell pepper to the pot and cook until softened, about 5-7 minutes.
5. Add garlic, Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 1 minute, stirring constantly.
6. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 30 minutes, skimming off any foam.
7. Add okra and return chicken and sausage to the pot. Simmer for 15 minutes more.
8. Season with salt and black pepper to taste.
9. Serve hot over cooked white rice.

Notes

• For a richer flavor, use homemade chicken broth.
• To make a roux, melt 2 tablespoons of butter in a saucepan and whisk in 2 tablespoons of flour. Cook for 3-5 minutes, stirring constantly, until a smooth paste forms.
• A good gumbo needs time to develop its flavors. The longer it simmers, the better it will taste.
• For a spicier gumbo, add more cayenne pepper or a pinch of red pepper flakes.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.