Chicken and Sausage Gumbo

Instructions

1. In a large pot, heat vegetable oil over medium heat. Add flour and stir continuously to make a roux, cooking until it turns a dark brown color.
2. Add the chopped onion, bell pepper, and celery to the roux. Cook until the vegetables are soft, about 5 minutes.
3. Stir in the minced garlic and cook for an additional minute.
4. Add the chicken pieces and sausage slices to the pot. Cook until the chicken is browned on all sides.
5. Pour in the chicken broth and canned tomatoes. Stir well to combine.
6. Add the sliced okra, bay leaves, cajun seasoning, salt, and black pepper. Bring the mixture to a boil.
7. Reduce the heat to low and let the gumbo simmer for about 45 minutes, stirring occasionally.
8. Remove the bay leaves. Taste and adjust seasoning if necessary.
9. Serve the gumbo hot over cooked white rice. Garnish with sliced green onions and chopped parsley.

Prep

• Thaw chicken thighs if frozen