Ingredients:

  • 2 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 1 celery stalk, chopped
  • 3 cloves of garlic, minced
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 8 ounces chicken andouille sausage, sliced
  • 4 cups chicken stock
  • 1 (14.5 ounces) can of diced tomatoes, drained
  • 2 cups okra, sliced
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • Cooked white rice (for serving)
  • Chopped green onions (for garnish)
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat the vegetable oil in a Dutch oven over medium heat.
  2. Gradually whisk in the flour and cook, stirring constantly, until the mixture is a deep brown color (about 20-30 minutes).
  3. Add the chopped onion, bell pepper, and celery to the roux; sauté until softened (about 5 minutes).
  4. Stir in the minced garlic and cook for an additional minute.
  5. Add the chicken thighs and andouille sausage; cook until the chicken is lightly browned.
  6. Pour in the chicken stock and add the diced tomatoes, okra, Cajun seasoning, thyme, bay leaf, and salt and pepper.
  7. Bring to a simmer and reduce heat; let cook uncovered for about 20-30 minutes.
  8. Remove the bay leaf, taste, and adjust the seasonings as necessary.
  9. Serve the gumbo hot over cooked rice, garnished with green onions and parsley.