Chicken Gumbo

Ingredients

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

Steps

1. Cut chicken thighs into 1-inch pieces and slice the Andouille sausage into 1/2-inch rounds. Dice the onion, celery, and green bell pepper (the 'holy trinity'). Mince the garlic.
2. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium heat. Gradually whisk in the flour to create a roux. Cook, stirring constantly, for 20-30 minutes until the roux is a rich, dark brown color (like chocolate milk).
3. Add the diced onion, celery, and bell pepper to the roux. Cook, stirring occasionally, for 8-10 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
4. Stir in the chicken broth, diced tomatoes (if using), Worcestershire sauce, Cajun seasoning, dried thyme, bay leaf, salt, and black pepper. Bring to a simmer, then add the chicken and sausage.
5. 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. While the gumbo simmers, cook the white rice according to package directions.
7. Remove the bay leaf before serving. Ladle the gumbo over cooked rice. Garnish with fresh parsley and sliced green onions, if desired.