Chicken and Sausage Gumbo 

 Chicken and Sausage Gumbo 
Straight from Louisiana kitchens — this hearty gumbo is packed with smoky sausage, tender chicken, and layers of Cajun flavor. Serve over rice for the ultimate Southern comfort!

Ingredients:

½ cup vegetable oil

½ cup all-purpose flour

1 lb smoked sausage (sliced into rounds)

1 lb chicken thighs (boneless, skinless, cut into chunks)

1 green bell pepper (diced)

1 onion (diced)

2 celery stalks (diced)

4 cloves garlic (minced)

6 cups chicken stock

2 tsp Cajun seasoning

1 tsp thyme

2 bay leaves

1 cup okra (sliced, fresh or frozen)

Salt & black pepper (to taste)

Cooked white rice (for serving)

Green onions (chopped, for garnish)

Instructions:

 In a large pot, make the roux: whisk oil and flour together over medium heat. Cook, stirring constantly, until deep brown (like chocolate), about 20–25 minutes.

 Stir in sausage and chicken, cooking until lightly browned.

 Add bell pepper, onion, celery, and garlic. Sauté until softened.

 Pour in chicken stock, Cajun seasoning, thyme, and bay leaves. Bring to a boil, then reduce to a simmer.

 Stir in okra and let gumbo simmer uncovered for 45–60 minutes, stirring occasionally, until thickened.

 Remove bay leaves, season with salt and pepper.

 Serve hot over fluffy white rice, topped with green onions.