Our Favorite Gumbo Recipe

In a large pot, heat 2 tablespoons of oil over medium-high heat.

Add chicken and sausage to the pot and cook until you get a deep crust. Do not stir too much.

Remove the chicken and sausage from the pot and set aside.

Add the remaining ½ cup of oil and the flour to the pot. Cook over medium-low heat, while whisking, until brown in color with a nutty fragrance.

Once the roux reaches the desired color, add onion, celery, and bell peppers. Cook for 5 minutes.

Add okra, garlic, and seasonings and cook for an additional 5 minutes. The mixture will appear a bit stringy.

Add the browned chicken and sausage and the broth to the pot. Simmer uncovered for 30 minutes.

Add green onions and half of the parsley. Simmer for an additional 30 minutes or until it reaches desired consistency.

Remove bay leaves and serve over rice with remaining parsley.