Classic Chicken and Sausage Gumbo

A hearty and flavorful Louisiana-style gumbo featuring tender chicken, spicy sausage, and a rich, dark roux base. This dish is a comforting blend of Creole spices, vegetables, and okra, perfect for a satisfying meal.

Steps

1. In a medium pot, heat vegetable oil over medium heat. Gradually whisk in flour to make a roux, stirring constantly until it turns a deep brown color, about 10-15 minutes. 2. Add chopped onion, celery, green bell pepper, and garlic to the roux. Cook until vegetables are softened, about 5 minutes. 3. Stir in chicken pieces and sausage slices. Cook until chicken is browned on all sides. 4. Pour in chicken broth and bring to a simmer. 5. Add chopped okra, thyme, smoked paprika, cayenne pepper, salt, and black pepper. Simmer gently for 20 minutes, stirring occasionally. 6. Taste and adjust seasoning if necessary. 7. Serve gumbo hot over cooked white rice. 8. Garnish with chopped green onions and parsley before serving.

1/4 cup vegetable oil 1/4 cup all-purpose flour 1/4 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped green bell pepper 1 clove garlic, minced 100g boneless chicken thigh, cut into bite-sized pieces 50g Andouille sausage, sliced 1/2 cup chicken broth 1/4 cup chopped okra 1/4 teaspoon dried thyme 1/4 teaspoon smoked paprika 1/4 teaspoon cayenne pepper Salt and black pepper to taste Cooked white rice (1/2 cup) for serving 2 tablespoons chopped green onions for garnish 1 tablespoon chopped fresh parsley for garnish