🍽️ Ingredients
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 onion, diced
- 1 green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 12 ounces andouille sausage, sliced
- 1 pound chicken thighs, diced
- 6 cups chicken broth
- 1 teaspoon Cajun seasoning
- ½ teaspoon dried thyme
- 1 bay leaf
- 1 cup sliced okra
- Cooked white rice for serving
👩🍳 Preparation
1
Make the Roux
Cook oil and flour over medium-low heat, stirring constantly, until deep brown.
⏱ About 20–25 minutes2
Add the Vegetables
Stir in onion, bell pepper and celery and cook until softened.
⏱ About 5 minutes3
Add Garlic and Meat
Add garlic, sausage and chicken and cook until lightly browned.
⏱ About 6 minutes4
Add Broth and Seasoning
Slowly stir in broth, Cajun seasoning, thyme and bay leaf.
⏱ About 3 minutes5
Simmer
Cook gently until the chicken is tender and the gumbo thickens.
⏱ About 30 minutes6
Add Okra
Stir in okra and cook until tender. Taste and adjust seasoning.
⏱ About 10 minutes📦 Storage
Refrigerate for up to 4 days or freeze without the rice for up to 3 months.
🍓 Serving Suggestions
Ladle over white rice and serve with hot sauce and crusty bread.