🍲 Cajun Chicken and Sausage Gumbo

Ingredients

• 1 lb smoked sausage (andouille preferred), sliced
• 1 lb chicken thighs or breasts, cut into bite-sized pieces
• ½ cup vegetable oil
• ½ cup all-purpose flour
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 6 cups chicken stock
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp paprika
• ½ tsp cayenne pepper (optional for heat)
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 2 tbsp Worcestershire sauce
• 1 cup okra (fresh or frozen, optional)
• 2 green onions, chopped (for garnish)
• Fresh parsley, chopped (for garnish)
• Cooked white rice, for serving

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Instructions

1. Make the Roux:
   • In a large heavy pot or Dutch oven, heat oil over medium heat.
   • Slowly whisk in flour to make a roux. Stir constantly for 20–25 minutes until it turns a deep brown (like chocolate). Don’t stop stirring or it can burn.
2. Cook the Sausage & Chicken:
   • Add sausage slices and chicken pieces to the roux. Cook until lightly browned.
3. Add the Vegetables:
   • Stir in onion, bell pepper, celery, and garlic. Cook 5–7 minutes until softened.
4. Build the Gumbo:
   • Pour in chicken stock gradually while stirring.
   • Add bay leaves, thyme, paprika, cayenne, salt, black pepper, and Worcestershire.
   • Simmer uncovered for about 45 minutes, stirring occasionally.
5. Finish:
   • Add okra if using, and cook another 10 minutes.
   • Remove bay leaves. Taste and adjust seasoning.
6. Serve:
   • Spoon gumbo over bowls of hot cooked rice.
   • Garnish with green onions and parsley.