Cajun Chicken & Sausage Gumbo with Rice

In a pot, bring water to a boil. Add salt and rice, cover, and simmer for 15 minutes or until the rice is tender. Fluff with a fork and set aside.

Make the Gumbo:

In a large pot, heat the vegetable oil over medium heat. Gradually stir in the flour to make a roux. Keep stirring constantly for 10-15 minutes until the roux turns a dark brown color (this adds depth of flavor to the gumbo).

Add Vegetables:

Once the roux is ready, add the diced onion, bell pepper, celery, and minced garlic. Cook for 3-4 minutes until the vegetables are softened and fragrant.

Add the Meat:

Stir in the sliced andouille sausage and shredded chicken. Let the sausage cook for 2-3 minutes, then pour in the chicken broth, Worcestershire sauce, and diced tomatoes (if using).

Season the Gumbo:

Add Cajun seasoning, smoked paprika, thyme, bay leaves, salt, and black pepper. Bring the gumbo to a boil, then reduce the heat and simmer for 45 minutes, stirring occasionally.

Finish and Serve:

Remove the bay leaves from the gumbo. Stir in the chopped green onions and fresh parsley just before serving. Serve the gumbo hot, ladled over the fluffy white rice.

Serving and Storage Tips: