Cajun Chicken and Andouille Sausage Gumbo

This hearty Cajun Chicken and Andouille Sausage Gumbo combines tender chicken, smoky sausage, and a medley of vegetables simmered in a rich roux-based broth. The flavors are deep, warming, and perfectly balanced, making it a comforting dish that respects traditional techniques while offering a slightly modern twist with the addition of smoked paprika for extra depth. This recipe is great for family dinners or gatherings, and it is naturally gluten-free and dairy-free.

Ingredients:

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, diced
• 1 green bell pepper, diced
• 1 celery stalk, diced
• 4 cloves garlic, minced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 pound andouille sausage, sliced
• 6 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 cups okra, sliced (fresh or frozen)
• 2 teaspoons smoked paprika
• 1 tablespoon Cajun seasoning
• 2 bay leaves
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large, heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to form a roux, stirring constantly until it reaches a dark brown color, about 20-30 minutes.
2. Add the diced onion, bell pepper, and celery (the 'holy trinity') to the roux. Cook for about 5-7 minutes until softened.
3. Stir in the garlic and cook for another minute until fragrant.
4. Add the chicken pieces and sausage to the pot, cooking until the chicken is browned, about 5-7 minutes.
5. Pour in the chicken broth and add the diced tomatoes, okra, smoked paprika, Cajun seasoning, and bay leaves. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 45 minutes, stirring occasionally.
7. Season with salt and pepper to taste. Remove bay leaves before serving.
8. Serve hot, garnished with sliced green onions and fresh parsley over rice or with crusty bread.