New Orleans Cajun Chicken and Sausage Gumbo

Preparation Time: 30 minutes
Cooking Time: 2 hours
Serves: 6-8

Ingredients:

For the Roux:

• 1 cup vegetable oil
• 1 cup all-purpose flour

For the Gumbo:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 pound Andouille sausage, sliced
• 1 large onion, finely chopped
• 1 bell pepper, diced
• 3 celery stalks, diced
• 4 cloves garlic, minced
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes, undrained
• 1 cup okra, sliced (fresh or frozen)
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• Cooked white rice for serving
• Chopped green onions for garnish
• Chopped fresh parsley for garnish

Instructions:

1. Prepare the Roux (Medium Intensity):
   • In a heavy-bottomed Dutch oven or large pot, combine vegetable oil and flour over medium heat.
   • Stir continuously to make a dark brown roux. This process may take about 20-30 minutes. Be careful not to burn it.
2. Cook the Chicken and Sausage (Medium-High Intensity):
   • Add the chicken pieces to the roux and cook until browned.
   • Add the sliced Andouille sausage and continue cooking until both are browned.
3. Sauté Vegetables (Medium Intensity):
   • Add chopped onion, bell pepper, celery, and minced garlic to the pot.
   • Sauté until the vegetables are softened.
4. Add Broth and Tomatoes (Low Intensity):
   • Pour in the chicken broth and add diced tomatoes with their juice.
   • Stir well, scraping the bottom of the pot to incorporate the roux into the liquid.
5. Season and Simmer (Low Intensity):
   • Add bay leaves, thyme, oregano, smoked paprika, cayenne pepper, salt, and black pepper.
   • Bring the mixture to a simmer, then reduce heat to low and let it cook for about 1.5 to 2 hours, stirring occasionally.
6. Add Okra (Low Intensity):
   • Add sliced okra to the pot during the last 30 minutes of cooking.
7. Adjust Seasoning (Low Intensity):
   • Taste and adjust the seasoning, adding more salt, pepper, or cayenne as needed.
8. Serve (Low Intensity):
   • Remove bay leaves before serving.
   • Serve the gumbo over cooked white rice.
   • Garnish with chopped green onions and fresh parsley.
9. Enjoy Your Authentic New Orleans Cajun Chicken and Sausage Gumbo! (Low Intensity):

Optional: Provide hot sauce at the table for those who like an extra kick.

Nutritional Information (per serving, assuming 8 servings):

• Calories: 400
• Protein: 25g
• Carbohydrates: 20g
• Fat: 25g
• Fiber: 3g
• Sodium: 1200mg

Note: Nutritional values are approximate and may vary based on specific ingredients used. Adjust quantities to fit your dietary preferences and restrictions.