Chicken & Andouille Sausage Gumbo w/ Steamed Rice Recipe

Make the Roux

In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour, stirring constantly until the mixture turns a dark brown color, about 15-20 minutes.

Sauté Vegetables

Add the diced onion, green bell pepper, and celery to the roux. Cook for another 5 minutes until the vegetables are softened.

Add Garlic and Sausage

Stir in the minced garlic and sliced Andouille sausage. Cook for an additional 2-3 minutes until fragrant.

Combine Ingredients

Add the chicken thighs, chicken broth, diced tomatoes, bay leaves, and Cajun seasoning. Bring the mixture to a boil, then reduce to a simmer.

Simmer

Let the gumbo simmer for about 45 minutes, stirring occasionally. Add salt and black pepper to taste.

Serve

Serve the gumbo over cooked white rice and garnish with sliced green onions.