Ingredients
– 1 lb smoked sausage, sliced
– 2 cups shredded cooked chicken
– 1/2 cup all-purpose flour
– 1/2 cup vegetable oil
– 1 small onion, diced
– 1 green bell pepper, diced
– 1 cup celery, diced
– 3 cloves garlic, minced
– 6 cups chicken stock
– 1 can diced tomatoes (optional)
– 1 cup okra (optional)
– 2 tsp Cajun seasoning
– 1 tsp smoked paprika
– Salt and pepper to taste
– Cooked rice, for serving
– Chopped parsley, for garnish
Instructions
1. **Make the Roux:** In a large pot over medium heat, whisk together the flour and oil. Cook, stirring constantly, for 15-20 minutes or until the roux turns a dark caramel color.
2. **Cook the Veggies:** Add onion, bell pepper, celery, and garlic to the roux. Sauté until the vegetables are tender, about 5 minutes.
3. **Simmer:** Slowly stir in the chicken stock, mixing until smooth. Add Cajun seasoning, smoked paprika, tomatoes (if using), and okra (if using). Bring to a boil, then reduce heat and simmer for 30 minutes.
4. **Add Meats:** Stir in the chicken and sausage. Simmer for another 10 minutes to heat through. Adjust seasoning with salt and pepper.
5. **Serve:** Ladle the gumbo over cooked rice, garnish with chopped parsley, and enjoy!