Trim and cut chicken breasts into 1-inch bite-sized pieces. Slice andouille sausage into 1/4-inch rounds. Pat chicken dry and season with 1/2 tsp salt and 1/4 tsp black pepper.

Make a roux

In a large heavy-bottomed pot or Dutch oven over medium heat, warm 1/4 cup vegetable oil. Add 1/4 cup all-purpose flour and whisk constantly. Continue cooking, whisking, until the roux reaches a deep peanut-butter/brown color, about 10–15 minutes. Reduce heat as needed to prevent burning.

Add the holy trinity

Once roux is deep brown, add diced onion (1 cup), green bell pepper (1/2 cup), and celery (1/2 cup). Sauté with the roux, stirring frequently, about 5–7 minutes until vegetables soften. Add minced garlic (2 tbs) and cook 30–45 seconds until fragrant.

Toast tomato and build broth

Stir in 2 tbs tomato paste and cook 1–2 minutes to remove raw flavor. Add crushed tomatoes (14 oz) and 4 cups chicken stock, whisking to incorporate any roux lumps. Add Worcestershire sauce (1 tbs), cajun seasoning (2 tsp), dried thyme (1 tsp), bay leaf (1 piece), hot sauce (1 tsp), remaining 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer.

Cook proteins

In a separate skillet over medium-high heat, add 1 tbs vegetable oil. Sear andouille slices 2–3 minutes per side until browned; remove and set aside. In same skillet, add chicken pieces in a single layer and brown 2–3 minutes per side (they will finish cooking in the gumbo). Transfer browned chicken and andouille into the simmering gumbo broth.

Simmer with okra

Add sliced okra (2 cups) to the pot. Simmer the gumbo, partially covered, for 20–25 minutes so flavors meld and chicken cooks through. Stir occasionally to prevent sticking; skim any excess fat from the surface.

Finish and adjust seasoning

Remove bay leaf. Stir in chopped parsley (2 tbs) and sliced green onions (1/4 cup). Taste and adjust with additional salt, pepper, or hot sauce as needed. Keep warm on low heat while rice finishes.

Savannah Red Rice

While gumbo simmers, prepare red rice. In a medium saucepan over medium heat, warm 1 tbs vegetable oil. Add rinsed long-grain rice (1 cup) and toast, stirring, 1–2 minutes until lightly opaque.

Add finely chopped onion (1/2 cup) and green bell pepper (1/4 cup) to the rice and sauté 2–3 minutes until softened. Stir in 1 tbs tomato paste and cook 30 seconds.

Add diced tomatoes (8 oz with juice) and 1.5 cups chicken stock. Add 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 bay leaf. Bring to a boil, then reduce heat to low, cover tightly, and simmer 18–20 minutes until rice is tender and liquid absorbed.

Remove from heat and let sit covered 5 minutes. Fluff with a fork, discard bay leaf, and keep warm.

To Finish / Serve

Ladle gumbo over a scoop of Savannah red rice in shallow bowls. Garnish with additional chopped parsley and sliced green onions. Serve with lemon wedges on the side for a bright squeeze if desired.