Chicken and Andouille Gumbo

Step 1

Heat oil in a large heavy pot or Dutch oven over medium heat, whisk in the flour, and cook the roux, stirring constantly, for 15-20 minutes until it turns deep reddish-brown.

Step 2

Add the onion, bell pepper, and celery to the roux and cook for 5 minutes until softened.

Step 3

Stir in the garlic and cajun seasoning and cook for 1 minute until fragrant.

Step 4

Add the chicken thighs and andouille sausage and stir to coat in the roux.

Step 5

Pour in the chicken broth, whisking to smooth out the roux, and bring to a boil.

Step 6

Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally, until the chicken is tender and cooked to 165°F internal temperature.

Step 7

Stir in the okra, salt, and black pepper and simmer uncovered for 10 more minutes until the okra is tender.

Step 8

Ladle the gumbo over cooked rice to serve.