Ingredients:

• 1/2 cup vegetable oil

• 1/2 cup all-purpose flour

• 1 onion, diced

• 1 bell pepper, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1 pound andouille sausage, sliced

• 1 pound chicken, diced

• 6 cups chicken broth

• 1 can (14.5 oz) diced tomatoes

• 1 cup okra, sliced

• 2 bay leaves

• 1 teaspoon dried thyme

• 1 teaspoon paprika

• Salt and pepper to taste

• Cooked white rice, for serving

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Gradually whisk in the flour to make a roux, stirring constantly until it turns a dark brown color, about 20-30 minutes.

2. Add the diced onion, bell pepper, celery, and minced garlic to the roux, cooking until the vegetables are softened.

3. Stir in the sliced andouille sausage and diced chicken, cooking until the meat is browned.

4. Pour in the chicken broth and diced tomatoes, then add the sliced okra, bay leaves, dried thyme, and paprika. Season with salt and pepper to taste.

5. Bring the gumbo to a boil, then reduce the heat and let it simmer uncovered for about 1 to 1.5 hours, stirring occasionally, until the flavors meld together and the gumbo thickens.

6. Serve the gumbo hot over cooked white rice. Enjoy the rich and flavorful taste of this classic Southern dish!