Chicken and Andouille Sausage Gumbo

Ingredients

• 2 lbs Chicken thighs
• 1 lb Andouille sausage (chicken or pork)
• 1/2 cup All-purpose flour
• 1/2 cup Vegetable oil
• 1 large Onion
• 1 large Green bell pepper
• 2 stalks Celery
• 4 cloves Garlic
• 8 cups Chicken broth
• 1 cup Okra
• 2 tbsp Cajun seasoning
• 2 Bay leaves
• 1 tsp Hot sauce
• Cooked rice

Instructions

1. 1Season chicken thighs with salt, pepper, and 1 tbsp Cajun seasoning.
2. 2In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken on all sides; remove and set aside.
3. 3Add the andouille sausage to the pot and cook until browned; remove and set aside.
4. 4Add flour to the pot and cook, stirring constantly, until a dark roux forms (about 20-30 minutes). Be careful not to burn.
5. 5Add onion, bell pepper, and celery to the roux and cook until softened, about 5-7 minutes.
6. 6Add garlic and cook for 1 minute more.
7. 7Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot.
8. 8Return chicken and sausage to the pot. Add okra, remaining Cajun seasoning, bay leaves, and hot sauce.
9. 9Bring to a boil, then reduce heat and simmer for at least 1 hour, or up to 2 hours, stirring occasionally.
10. 10Remove bay leaves before serving. Serve gumbo over cooked rice.

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