Ingredients:
1 tablespoon olive oil
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 pound andouille sausage, cut into 1-inch pieces
1 onion, chopped
1 green bell pepper, chopped
1 celery stalk, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (14.5 ounce) can chicken broth
1 (10.75 ounce) can condensed chicken broth
1 (10 ounce) can okra, drained
1 teaspoon Cajun seasoning
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper (optional)
Salt and pepper to taste
Instructions:
Cook the chicken and sausage: Heat olive oil in a large pot over medium heat. Add chicken and sausage and cook until browned. Remove from the pot and set aside.
Sauté the vegetables: Add onion, bell pepper, celery, and garlic to the pot and cook until softened, about 5 minutes.
Make the gumbo: Stir in diced tomatoes, chicken broth, condensed chicken broth, okra, Cajun seasoning, thyme, cayenne pepper (if using), salt, and pepper. Bring to a simmer and cook for 20-25 minutes, or until the chicken and sausage are cooked through and the flavors have blended.
Serve: Serve the gumbo hot with rice or crusty bread.
Tips:
You can use any type of sausage you like for this recipe.
For a spicier gumbo, add more cayenne pepper.
Serve the gumbo with your favorite toppings, such as green onions, chopped parsley, or a dollop of sour cream.
