Chicken and Sausage Gumbo

Ingredients

• 1½ lb boneless, skinless chicken thighs
• 12 oz Andouille sausage
• ½ cup all-purpose flour
• ½ cup vegetable oil
• 1 medium yellow onion
• 2 celery stalks
• 1 medium green bell pepper
• 4 cloves garlic
• 4 cups chicken broth
• 14½ oz canned diced tomatoes (optional)
• 1 tbsp Worcestershire sauce
• 2 tsp Creole seasoning
• 1 tsp dried thyme
• 2 bay leaves
• ½ tsp cayenne pepper (optional)
• ½ tsp salt
• ¼ tsp black pepper
• 2 cups cooked white rice
• 2 tbsp fresh parsley (optional)
• 2 green onions (optional)

Steps

1. Cut chicken thighs into 1-inch pieces and slice sausage into 1/2-inch rounds. Chop onion, celery, and bell pepper (the 'holy trinity'). Mince garlic.
2. In a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium heat. Gradually whisk in flour to create a roux. Cook, stirring constantly, for 20-30 minutes until the roux is a rich, dark brown color (like chocolate).
3. Add the chopped onion, celery, and bell pepper to the roux. Cook, stirring, until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
4. Add chicken broth, diced tomatoes (if using), Worcestershire sauce, Creole seasoning, thyme, bay leaves, cayenne pepper (if using), salt, and black pepper. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Stir in the chicken and sausage. Reduce heat to low, cover, and simmer for at least 30-45 minutes, or longer for flavors to meld, stirring occasionally. The chicken should be cooked through and tender.
6. Remove bay leaves before serving. Serve hot over cooked white rice, garnished with fresh parsley and sliced green onions if desired.