Chicken and Sausage Gumbo:

1- Make the Roux:

Heat the vegetable oil in a big saucepan with a heavy bottom over medium heat. Gradually whisk in the flour, stirring constantly until the mixture reaches a deep brown color, similar to melted chocolate. This process typically takes 15-20 minutes. Be careful not to burn the roux—if it starts to smell burnt, you’ll need to start over.

2- Sauté the Vegetables:

Add the chopped onion, bell pepper, and celery (known as the “Holy Trinity” of Cajun cuisine) to the roux. Cook for 5-7 minutes until the vegetables soften. Then, add the minced garlic and cook for another 2 minutes until fragrant.

3- Brown the Sausage and Chicken:

Add the sliced sausage and chicken pieces to the pot. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and the sausage is slightly browned. This step helps build layers of flavor.

4- Simmer the Gumbo:

Stir the roux into the chicken stock and slowly pour it in. Add the bay leaves, Cajun seasoning, thyme, oregano, cayenne pepper (if using), salt, and black pepper. Bring the gumbo to a simmer, reduce the heat to low, and let it cook for about 45 minutes, stirring occasionally.

5- Finish and Serve:

Stir in the chopped green onions and parsley. Adjust seasoning if needed. Serve the gumbo hot over a bowl of cooked white rice. Enjoy!