Chicken and Sausage Gumbo

Ingredients
1 lb andouille sausage, sliced
1½ lb chicken thighs, cut into chunks
½ cup vegetable oil
½ cup all-purpose flour
1 onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
2 bay leaves
1 teaspoon Cajun seasoning
1 teaspoon paprika
½ teaspoon thyme
Salt and black pepper to taste
1 cup sliced okra (optional)
Cooked white rice, for serving
Green onions, for garnish

Instructions
In a large pot, brown the andouille sausage, then remove and set aside.
Add the chicken pieces and brown lightly; remove and set aside.
In the same pot, add oil and slowly whisk in the flour to make a roux. Cook over medium heat, stirring constantly, until it turns deep brown (15–20 minutes).
Add onion, bell pepper, celery, and garlic. Cook until softened.
Stir in sausage, chicken, Cajun seasoning, paprika, thyme, bay leaves, salt, and pepper.
Pour in chicken broth and bring to a simmer.
Add okra if using.
Simmer uncovered for 1 hour, stirring occasionally.
Remove bay leaves and adjust seasoning.
Serve hot over cooked white rice and garnish with green onions.

Rich, hearty, and deeply Southern — true comfort in a bowl!