Chicken Gumbo

Ingredients

• 3/4 cup canola oil
• 3/4 cup all-purpose flour
• 3 red, orange, and/or yellow bell peppers, seeded and sliced
• 2 celery stalks, diced
• 4 garlic cloves, minced or grated
• 1 medium yellow onion, diced
• 1 (14-ounce) can fire-roasted diced tomatoes
• 1 tbsp dried oregano
• 1 tbsp dried thyme
• 1 tbsp dried basil
• 1 tbsp Creole Seasoning
• 1 tsp chili powder
• 1 tsp ground cayenne
• salt and freshly ground pepper
• 6 cups low-sodium chicken broth
• 3 andouille sausage links, halved and sliced
• 3 skinless, bone-in chicken thighs
• 3 cups cooked rice, for serving
• fresh parsley, for serving

Creole Seasoning

• 2 1/2 tbsp smoked paprika
• 2 tbsp garlic powder
• 1 1/2 tbsp salt
• 1 tbsp ground black pepper
• 1 tbsp onion powder
• 1 tbsp ground cayenne pepper
• 1 tbsp dried oregano
• 1 tbsp dried thyme

Directions

1. In a large pot, whisk together the oil and flour over medium heat and cook until the mixture turns golden brown, 15 to 20 minutes.
2. Stir in the bell peppers, celery, garlic, onion, tomatoes, oregano, thyme, basil, Creole seasoning, chili powder, cayenne, and a large pinch each of salt and pepper. The roux will bubble and thicken up immediately into a paste that coats the vegetables. Let the veggies cook over medium heat, stirring occasionally, until they begin to soften, about 5 minutes.
3. Add the broth, sausage, and chicken. Bring the gumbo to a boil, reduce the heat, and simmer, covered, until the chicken is falling apart, at least 3 hours or up to all day (the longer the better for flavors to blend). Skim the fat off the top and remove and discard the bones.
4. Divide the rice among six to eight bowls and ladle the gumbo over the rice. Garnish with parsley. Store any leftovers refrigerated in an airtight container for up to 3 days.