Gumbo

Ingredients:

• 1 pound Andouille sausage, sliced into 1/4-inch rounds
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 4 cloves garlic, minced
• 1 pound chicken, diced
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 bay leaf
• 6 cups chicken broth
• 1 can (14.5 ounces) diced tomatoes
• 1 cup okra, sliced
• 1 pound shrimp, peeled and deveined
• Salt and pepper, to taste
• Cooked rice, for serving
• Sliced green onions, for serving

Instructions:

1. In a large pot or Dutch oven, cook Andouille sausage over medium heat until crispy. Remove from pot and set aside.
2. Make a roux by heating the vegetable oil in the same pot over medium heat. Gradually add the flour, stirring constantly until the mixture is the color of chocolate, about 15 minutes. Be careful not to burn the roux.
3. Add the onion, bell pepper, celery, and garlic to the roux and cook for about 5 minutes, until softened.
4. Add the chicken and continue cooking until browned, about 10 minutes.
5. Stir in the Cajun seasoning, thyme, cayenne pepper, and bay