Cajun Chicken and Sausage Gumbo

Indulge in the rich flavors of this Cajun Chicken and Sausage Gumbo, a hearty stew that combines succulent chicken, spicy andouille sausage, and a medley of vegetables in a flavorful roux-based broth. Perfectly seasoned with Cajun spices, this gumbo is a comforting dish that transports you straight to the heart of Louisiana.

Ingredients:

• 1 lb chicken thighs, boneless and skinless, diced
• 1 lb andouille sausage, sliced
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 large onion, finely chopped
• 1 bell pepper, diced
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 1 can 14 oz diced tomatoes
• 1 cup okra, sliced
• 1 tsp thyme, dried
• 1 tsp oregano, dried
• 2 bay leaves
• 1 tsp cayenne pepper
• 1 tsp paprika
• 4 cups chicken broth
• Salt and black pepper to taste
• Cooked rice for serving
• Green onions and parsley for garnish

Instructions:

Over medium-low heat, mix flour and oil in a large pot to make a roux

Keep stirring it until it turns a dark brown color

Chop up the garlic, onions, bell pepper, and celery and add them

Cook the vegetables until they get soft

Put in the sausage and chicken chunks and cook until they turn brown

Add the okra, thyme, oregano, bay leaves, cayenne pepper, and paprika, then mix them in

Add the chicken broth and boil the whole thing

Turn down the heat and let it cook for 30 minutes

To taste, add salt and black pepper

Add green onions and parsley on top of the cooked rice when you serve the gumbo