Ingredients

• 0.5 cup vegetable oil
• 0.5 cup all-purpose flour
• 1.5 pound chicken thighs, cut into 1-inch pieces
• 0.5 pound andouille sausage, sliced into 1/4-inch rounds
• 1 yellow onion, diced
• 3 stalk celery, diced
• 1 green bell pepper, diced
• 4 clove garlic, minced
• 6 cup chicken broth
• 14.5 ounce diced tomatoes, with juice
• 2 teaspoon Cajun seasoning blend
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.25 teaspoon cayenne pepper
• 0.5 teaspoon black pepper
• 1 teaspoon salt
• 2 cup okra, sliced into 1/2-inch pieces
• 2 tablespoon file powder
• 3 cup white rice, cooked, cooked
• 4 green onions, chopped

Steps

1. Measure and prepare all ingredients: dice the onion, celery, and bell pepper; mince the garlic; cut chicken thighs into 1-inch pieces; slice andouille sausage into 1/4-inch rounds; slice okra into 1/2-inch pieces.
2. Heat the vegetable oil in a large heavy-bottomed pot over medium heat. Once shimmering, add the flour and stir constantly with a wooden spoon to create a roux, scraping the bottom and sides frequently to prevent burning.
3. When the roux reaches a dark chocolate brown color (about 20 minutes), add the diced onion, celery, and bell pepper (the holy trinity) to the pot. Stir constantly for 3 minutes until the vegetables soften and are well coated with the roux.
4. Add the minced garlic and stir for 1 minute until fragrant.
5. Pour in the chicken broth slowly while stirring constantly to break up any lumps and create a smooth sauce. Bring the mixture to a simmer.
6. Add the diced tomatoes with juice, Cajun seasoning blend, dried thyme, dried oregano, cayenne pepper, black pepper, and salt. Stir well to combine.
7. Add the chicken thigh pieces and sliced andouille sausage to the pot. Stir to distribute evenly throughout the gumbo.
8. Reduce heat to medium-low and simmer uncovered for 45 minutes, stirring occasionally. The gumbo should bubble gently, not vigorously.
9. After 45 minutes, add the sliced okra to the pot and stir to combine. Okra will help thicken the gumbo as it cooks.
10. Continue simmering for 15 more minutes until the okra is tender and the gumbo has thickened slightly.
11. Taste the gumbo and adjust seasonings with additional salt and cayenne pepper if desired.
12. Ladle the gumbo into serving bowls and place a scoop of hot cooked white rice in the center of each bowl.
13. Garnish each serving with chopped green onions and a sprinkle of file powder if desired. Serve immediately.