Home-Style Chicken and Sausage Gumbo

Ingredients

• 1/2 cup vegetable oil
• 1/2 cup flour
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 12 oz andouille or smoked sausage, sliced
• 2 cups cooked shredded chicken
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes
• 1 tsp Cajun seasoning
• 1 tsp dried thyme
• Salt and pepper, to taste
• Cooked white rice, for serving

Instructions

1. 1In a large heavy pot, whisk together the oil and flour over medium heat and cook, stirring constantly, for 15 to 20 minutes, until the roux turns a deep reddish-brown color, being careful not to let it burn.
2. 2Add the onion, bell pepper, and celery to the roux and cook for 5 minutes, stirring, until softened.
3. 3Stir in the garlic and cook for 1 minute until fragrant.
4. 4Add the sliced sausage and cook for 4 to 5 minutes to render some fat and brown the edges.
5. 5Slowly whisk in the chicken broth to avoid lumps, then add the diced tomatoes, Cajun seasoning, and thyme.
6. 6Bring to a boil, then reduce the heat and simmer, uncovered, for 40 minutes, stirring occasionally.
7. 7Stir in the shredded chicken and simmer for another 10 minutes until heated through.
8. 8Season with salt and pepper to taste and serve ladled over cooked white rice.

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