Cooking Instructions

Begin by making the roux. In a heavy pot, combine the flour and vegetable oil over medium heat. Stir continuously for 30-40 minutes, until the mixture reaches a deep chocolate-brown color.

Once the roux is ready, add the chopped onion, green bell pepper, celery, and minced garlic. Sauté for about 5 minutes, or until the vegetables are tender and fragrant.

Stir in the sliced andouille sausage and chicken pieces. Cook for an additional 5-7 minutes, until the chicken is no longer pink.

Slowly pour in the chicken broth, stirring to combine. Add the diced tomatoes, okra, and all the seasonings. Bring the mixture to a boil, then reduce the heat and let it simmer for 45-60 minutes, stirring occasionally.

When ready to serve, ladle the gumbo over cooked white rice in bowls. Garnish with chopped green onions and parsley for added flavor and presentation.

For an authentic gumbo experience, consider adding seafood such as shrimp or crab to the recipe. The richness of the roux is essential, so be patient during its preparation to achieve the perfect depth of flavor.

Don't hesitate to adjust the spice levels to suit your taste, and feel free to experiment with additional vegetables for variety. Enjoy your gumbo with crusty French bread to soak up the delicious broth!