Chicken and Sausage Gumbo

1. In a large pot or Dutch oven, add the sliced andouille sausage and cook over medium heat until browned. Remove the sausage and set it aside.
2. In the same pot, add the chicken pieces. Season with Tony Chachere’s Bold seasoning. Cook until browned. Remove the chicken and set it aside.
3. Add a touch of olive oil to the pot if needed. Sauté the diced onion, celery, and bell pepper with additional Tony Chachere’s Bold seasoning, dried thyme, and smoked paprika until the vegetables are softened (about 5-7 minutes).
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Pour in 6 cups of water and Tony Chachere’s gumbo base. Stir well to combine.
6. Add the browned chicken and sausage back into the pot. Stir to incorporate.
7. In a separate pot, over medium heat, whisk 1 cup Tony Chachere’s Instant Roux Mix with 2 cups cool water. Bring to a light boil. After the mixture begins to thicken, remove from heat. Continue to stir until well mixed.
8. Once the roux is ready, add it to the gumbo pot and stir well to combine.
9. Allow the gumbo to simmer uncovered for 30-45 minutes, stirring occasionally. This will help the flavors meld and thicken the broth.
10. Taste and adjust seasoning, if needed. Remove bay leaves if used.
11. Serve the gumbo over cooked white rice and garnish with fresh parsley and chopped green onions. Enjoy!