Chicken and Sausage Gumbo

Ingredients

• 1 rotisserie chicken (large, skin removed, deboned and shredded)
• 19 1/2 Ounces Andouille sausage (Cajun-style, in 1/4-inch slices)
• 6 Cups chicken broth (more as needed)
• 14 1/2 Ounces diced tomatoes (petite style, canned, drained)
• 2 Teaspoons Creole seasoning (or Cajun, I used Tony Chachere’s)
• 1 bay leaf (dried)
• 1 Cup vegetable oil
• 2 green bell peppers (chopped)
• 1 onion (chopped)
• 3 celery stalks (chopped)
• 1/2 Teaspoon cayenne pepper
• 1/2 Teaspoon dried thyme
• 12 Ounces okra (frozen cut)
• 5 Cloves garlic (minced)
• 1 Cup all purpose flour
• Salt and black pepper (to taste)
• parsley (chopped fresh for optional garnish)

Instructions

1. 1

   brown: Heat a large pot over a medium to high heat and brown the sausage on both sides. Remove it from the pot.

2. 2

   make roux: Turn the heat down and add the oil and flour. Cook for about 35 minutes, stirring often, to make a brown roux.

3. 3

   Add the bell peppers, celery, garlic, and onion, and cook for 5 to 8 minutes or until the onions are beginning to turn translucent. The roux will keep darkening and thickening.

4. 4

   Return the sausage to the pot and add the chicken too.

5. 5

   Add the chicken broth, diced tomatoes, cayenne pepper, Creole seasoning, thyme, bay leaf, salt and pepper. Stir well.

6. 6

   simmer: Bring the mixture to a boil and then turn down the heat and gently simmer, uncovered, for 1 or 2 hours, stirring occasionally.

7. 7

   simmer: Add the okra during the last 30 minutes and keep cooking and stirring occasionally until the gumbo is the right consistency.

8. 8

   season: Adjust the seasonings if needed and serve hot garnished with fresh parsley if liked.