Chicken and Sausage Gumbo (Soy-Free)

Ingredients

• 2 lbs Chicken Thighs (boneless, skinless)
• 1 lb Andouille Sausage (soy-free)
• 0.75 cup Vegetable Oil (for roux)
• 0.75 cup All-Purpose Flour
• 1.5 cups Onion (diced)
• 1.5 cups Bell Pepper (diced)
• 1 cup Celery (diced)
• 6 cloves Garlic (minced)
• 8 cups Chicken Broth
• 1 cup Okra (sliced)
• 3 tablespoons Tomato Paste
• 3 tablespoons Cajun Seasoning
• 2 leaves Bay Leaves
• 1 teaspoon Hot Sauce
• 6 cups Cooked Rice (for serving)
• 1.5 teaspoons Salt
• 1 teaspoon Black Pepper

Instructions

1. 1In a large, heavy-bottomed pot or Dutch oven, heat vegetable oil over medium heat.
2. 2Gradually whisk in flour to form a roux. Cook, stirring constantly, until the roux is a dark chocolate color (this can take 20-30 minutes). Be careful not to burn it.
3. 3Add onion, bell pepper, and celery to the pot. Sauté until softened, about 5-7 minutes.
4. 4Add garlic and cook for 1 minute more.
5. 5Stir in tomato paste, Cajun seasoning, salt, pepper, and hot sauce. Cook for 2 minutes.
6. 6Gradually pour in chicken broth, stirring constantly to avoid lumps.
7. 7Add chicken thighs, andouille sausage, okra, and bay leaves. Bring to a simmer.
8. 8Reduce heat and cook, covered, for at least 1 hour, or up to 2 hours, stirring occasionally.
9. 9Remove chicken thighs and shred them. Return the shredded chicken to the pot.
10. 10Remove bay leaves before serving. Serve hot over cooked rice.

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