Chicken and Sausage Gumbo

Ingredients

• Green onions - 1/4 cup, chopped, for garnish
• Cooked rice - 3 cups, for serving
• Salt and pepper - To taste
• Cajun seasoning - 2 teaspoons
• Bay leaves - 2
• Okra - 1 cup, sliced
• Canned diced tomatoes - 1 can (14.5 oz)
• Chicken broth - 4 cups
• All - purpose flour - 1/2 cup
• Garlic - 3 cloves, minced
• Celery - 2 stalks, diced
• Green bell pepper - 1, diced
• Onion - 1 large, diced
• Andouille sausage - 12 oz, sliced
• Chicken thighs - 1.5 lbs, boneless and skinless, cut into bite-sized pieces

Instructions

1. In a large pot or Dutch oven, heat some oil over medium heat.
2. Add the chicken and sausage to the pot and cook until browned. Remove from the pot and set aside.
3. In the same pot, add the diced onion, bell pepper, celery, and minced garlic. Cook until the vegetables are softened.
4. Sprinkle the flour over the vegetables and stir well to coat. Cook for a few minutes to cook off the raw flour taste.
5. Slowly pour in the chicken broth while stirring constantly to avoid lumps.
6. Add the diced tomatoes, sliced okra, bay leaves, Cajun seasoning, salt, and pepper. Stir well to combine.
7. Bring the gumbo to a boil, then reduce the heat to low and let it simmer for about 45 minutes, stirring occasionally.
8. Return the cooked chicken and sausage to the pot and simmer for an additional 10 minutes to heat through.
9. Taste and adjust the seasoning if needed.
10. Serve the gumbo over cooked rice and garnish with chopped green onions.