1. 1

   Step 1

   Dice 1 onion, 1 green pepper, 3 celery ribs, and mince 2 garlic cloves.

2. 2

   Step 2

   Cut 1 lb andouille sausage into slices and 1 lb chicken thighs into bite-sized pieces.

3. 3

   Step 3

   Season the chicken with 2 tsp Creole or Cajun seasoning.

4. 4

   Step 4

   Heat ¾ cup plus 1 Tbsp vegetable oil in a heavy pot over medium heat.

5. 5

   Step 5

   Stir in 1 cup all-purpose flour. Cook, stirring constantly, for 20 minutes until a dark brown roux forms.

   Timer 20 min
6. 6

   Step 6

   Add the onion, green pepper, and celery to the roux. Cook for 5 minutes until softened.

   Timer 5 min
7. 7

   Step 7

   Stir in the garlic and cook for 1 minute.

   Timer 1 min
8. 8

   Step 8

   Slowly whisk in 6 cups chicken broth and 4 cups water. Bring to a simmer.

9. 9

   Step 9

   Add 1 tsp dried thyme, 3 bay leaves, and the remaining Creole seasoning.

10. 10

    Step 10

    Stir in the chicken and sausage. Simmer covered for 1 hour.

    Timer 60 min
11. 11

    Step 11

    Stir in 12 oz frozen okra. Simmer uncovered for 30 minutes.

    Timer 30 min
12. 12

    Step 12

    Season with salt, black pepper, and 2 Tbsp hot sauce to taste.

13. 13

    Step 13

    Stir in ¼ bunch chopped fresh parsley and 2 chopped green onions.

14. 14

    Step 14

    Serve the gumbo hot over 2 cups cooked rice.

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