Chicken and Sausage Gumbo with Rice

Ingredients

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

Steps

1. Cut chicken thighs into 1-inch pieces and slice sausage into 1/2-inch thick rounds. Dice 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 diced onion, celery, and bell pepper to the roux. Cook for 8-10 minutes, stirring occasionally, until vegetables soften. Stir in minced garlic and cook for another minute until fragrant.
4. Stir in chicken broth, diced tomatoes (if using), Worcestershire sauce, Creole seasoning, dried thyme, and bay leaves. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
5. Add the chicken and sausage to the simmering gumbo. Reduce heat to low, cover, and cook for at least 30 minutes, or up to an hour, allowing the flavors to meld and the chicken to become tender. Skim any excess fat from the surface if desired.
6. Remove bay leaves before serving. Taste and adjust seasoning as needed, adding hot sauce for extra spice if desired. Serve hot over cooked white rice, garnished with fresh parsley and sliced green onions.