Chicken and Sausage Gumbo

Roux:

1. On low heat, heat the oil in a heavy-bottomed pot, then add the flour.
2. Constantly stir with a whisk or wooden spoon.
3. Cook until the roux is a dark brown color, then remove from heat.

Gumbo:

1. Make the Roux- This can take 30-60 minutes, so be patient!
2. Brown the sausage in your gumbo pot. Once browned, remove and set aside.
3. Season the chicken with Cajun seasoning, garlic powder, onion powder, black pepper, and a pinch of cayenne. Brown the chicken in the same pot, then remove and set aside.
4. In the same pot, add the onion, bell pepper, and celery (the Holy Trinity). Season lightly with a little more Cajun seasoning. Cook until the veggies are tender.
5. Stir in the minced garlic and cook until fragrant. Then, carefully add the roux to the pot, stirring to combine.
6. Pour in the chicken stock and water. Stir in 1 heaping tablespoon of chicken base. Add bay leaves.
7. Let the gumbo simmer for about 30 minutes before adding the sausage and chicken back into the pot. Lower heat and continue to cook for 2-3 hours, stirring occasionally. Taste and adjust seasoning as needed.
8. Serve the gumbo over cooked rice and garnish with fresh parsley. Enjoy!