- Make Roux:
- In a large, heavy-bottomed pot or Dutch oven, combine the vegetable oil and flour over medium heat to make a roux. Stir constantly to prevent burning. Cook the roux until it reaches a dark brown color (similar to milk chocolate), which may take about 20-30 minutes.
- Saute Vegetables:
- Add the chopped onion, bell pepper, celery, and minced garlic to the roux. Cook for another 5-7 minutes until the vegetables are softened.
- Add Sausage and Chicken:
- Stir in the sliced sausage and chicken pieces. Season with salt, black pepper, paprika, thyme, oregano, cayenne pepper, and add the bay leaf. Cook for an additional 5 minutes.
- Pour in Broth:
- Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the diced tomatoes (with their juice) and sliced okra. Bring the mixture to a simmer.
- Simmer Gumbo:
- Reduce the heat to low, cover, and simmer the gumbo for about 1 to 1.5 hours, stirring occasionally. The longer it simmers, the more flavorful it becomes.
- Adjust Seasoning:
- Taste and adjust the seasoning as needed. Add more salt, pepper, or cayenne to suit your preference.
- Serve Over Rice:
- Serve the gumbo over cooked rice. Garnish with chopped green onions and fresh parsley.
Enjoy this comforting and flavorful Chicken and Sausage Gumbo! Feel free to customize it by adding shrimp, crab, or other seafood if you like.