Cajun Chicken and Sausage Gumbo

Ingredients

1 tbsp olive oil

1 lb boneless, skinless chicken thighs, cut into 1-inch pieces

1 lb andouille sausage, sliced into 1-inch rounds

1 onion, chopped

1 green bell pepper, chopped

1 celery stalk, chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, undrained

1 can (14.5 oz) chicken broth

1 can (10.75 oz) condensed chicken broth

1 can (10 oz) okra, drained

1 tsp Cajun seasoning

1/2 tsp dried thyme

1/4 tsp cayenne pepper (optional)

Salt and pepper to taste

Instructions

1. Brown the Meat

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Add the chicken pieces and sausage slices. Cook for 5–7 minutes until the chicken is browned and the sausage is crisp.

2. Sauté the Veggies

Add the onion, green bell pepper, celery, and garlic to the pot.

Cook, stirring often, for about 5 minutes until the vegetables are tender.

3. Combine

Stir in the undrained diced tomatoes, chicken broth, condensed chicken broth, and drained okra.

Add the Cajun seasoning, dried thyme, cayenne pepper, salt, and pepper.

4. Simmer

Bring the mixture to a boil, then reduce heat to low.

Cover and simmer for 20–30 minutes to allow the flavors to meld together and the stew to thicken slightly.

5. Serve

Taste and adjust seasoning with more salt or Cajun spice if needed.

Serve hot over steamed white rice.