New Orleans Cajun Chicken Andouille Sausage Gumbo

Instructions

1. 1
   In a large Dutch oven, brown the andouille sausage over medium heat for 4–5 minutes. Remove to a plate.
2. 2
   In the same pot, add chicken thighs and sauté until golden. Remove chicken and set aside with sausage.
3. 3
   Lower heat, add oil, then gradually whisk in flour. Stir constantly for 20–30 minutes until roux turns deep brown.
4. 4
   Add diced onion, bell pepper, and celery. Sauté 5–7 minutes until soft. Stir in garlic for 1 more minute.
5. 5
   Slowly whisk in chicken stock, scraping the bottom, then add tomatoes, bay leaves, Cajun seasoning, paprika, and thyme.
6. 6
   Return sausage and chicken to the pot. Bring to a gentle simmer and cook for 45–55 minutes, stirring occasionally.
7. 7
   Taste and adjust seasoning. Remove bay leaves. Serve gumbo hot over rice, garnished with green onions and parsley.