Ingredients:
1 lb chicken thighs, boneless and skinless, cut into bite-sized pieces
1/2 lb andouille sausage, sliced (substitute with chicken sausage if needed)
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 large onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups chicken broth
2 bay leaves
1 tsp dried thyme
1 tsp paprika
1/2 tsp cayenne pepper (optional, for heat)
Salt and pepper to taste
1 cup sliced okra (optional)
4 green onions, sliced (for garnish)
Cooked white rice (for serving)
Instructions:
Heat oil in a large pot over medium heat. Add flour, stirring constantly to make a roux. Cook until the roux is a deep brown color, about 15-20 minutes.
Add diced onion, bell pepper, and celery to the roux. Cook for 5-7 minutes until softened.
Stir in garlic and cook for another minute.
Add chicken pieces and sausage slices to the pot. Cook until the chicken is browned.
Pour in the chicken broth, then add bay leaves, thyme, paprika, cayenne pepper, salt, and pepper. Bring to a boil.
Reduce heat to low and simmer for 45 minutes, stirring occasionally.
Add okra if using, and simmer for an additional 10 minutes.
Adjust seasoning to taste.
Serve the gumbo hot over cooked white rice, garnished with sliced green onions.
Notes:
For a smokier flavor, use smoked chicken sausage.
Gumbo tastes even better the next day, as the flavors meld together.