Spicy Gumbo

Ingredients:

Directions:

1. Prepare all ingredients. Slice the chicken and sausage. Chop the onion, bell pepper, and celery. Mince the garlic. Remove the thyme leaves from the stems. Set all ingredients aside.
2. Heat 2 Tbsp canola oil in a dutch oven or large pot over medium heat. Season the chicken with salt and pepper. Add to the dutch oven and cook until completely cooked through, about 7-8 minutes. Remove to a plate.
3. Add the sausage to the dutch oven and cook until cooked through and lightly browned, about 7-8 minutes. Remove to a plate.
4. Reduce the heat to low. Add ½ cup canola oil and flour to the dutch oven. Whisk to combine. Increase the heat to medium and cook until the mixture turns a light tan color, whisking continuously. Reduce the heat to low and continue to cook until the mixture turns a light brown color, whisking continuously. This step should take about 10 minutes total.
5. Add the onion, bell pepper, and celery. Stir to combine and cook for 5-6 minutes or until tender.
6. Add the chicken, sausage, salt, cayenne, black pepper, garlic, thyme, diced tomatoes (including the juice from the can), chicken stock, and bay leaves. Stir to combine. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes. Stir occasionally.
7. Remove the cover and simmer for an additional 25 minutes on low heat. Stir occasionally.
8. Add the thawed okra and ½ cup of chopped parsley. Stir to combine. Continue to simmer on low for an additional 15 minutes.
9. While the mixture is simmering, prepare the rice according to package instructions. You will want 6-8 cups of cooked rice for serving (one cup per person).
10. Once done simmering, remove the bay leaves. Add one cup of rice to the center of a bowl. Ladle the gumbo around the rice. Garnish with fresh chopped parsley. Serve immediately while hot. Enjoy!