New Orleans Cajun Chicken and Sausage Gumbo

Begin by seasoning the chicken and sausage with 3 tsp of Cajun seasoning, ensuring every piece is coated in the spices.

Heat 1 tbsp of oil in a large pot over medium heat, then add the seasoned chicken and sausage. Sear on medium heat until they develop a golden-brown color. This should take about 10 minutes total. Now remove the chicken from the pot.

In the same pot, combine 1 1/4 cups of vegetable oil and 1 cup of all-purpose flour. Stir continuously over medium heat until the roux transforms into a deep, rich brown color. This step requires patience and attention – the roux's color is crucial in achieving that authentic gumbo flavor. It should take you 45 minutes to get a dark brown color.

The Cajun chicken and sausage gumbo recipe pays homage to the Holy Trinity of Cajun cuisine – bell pepper, celery, and onions. Dice them finely and add them to the roux, letting them soften and infuse the mixture with their aromatic magic for 5 minutes.

Then slowly pour in the chicken broth. Give the pot a good stir until everything is well combined. Increase the heat to medium-high and bring to a simmer for 7-10 minutes.

It's time to add layers of flavor to your Cajun chicken and sausage gumbo. Sprinkle in 1 tsp of black pepper, 2 tsp of Cajun seasoning, 3 tsp of gumbo file, and a dash of hot sauce.

Follow with the addition of okra, an ingredient that not only thickens the gumbo but also imparts a distinct flavor.

Return the seared chicken and sausage to the pot, allowing them to mingle with the aromatic medley for on low heat for another 15 minutes.

Enjoy with a side of white rice!