New Orleans Gumbo

Ingredients:

• 1 pound andouille sausage, sliced
• 1 pound chicken, diced
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 celery ribs, chopped
• 2 cloves garlic, minced
• 1/4 cup vegetable oil
• 1/4 cup all-purpose flour
• 32 ounces chicken broth
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 bay leaf
• 1 tablespoon Cajun seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• Cooked rice for serving
• Sliced green onions for garnish

Instructions:

1. In a large pot or dutch oven, cook sausage and chicken over medium heat until browned. Remove from pot and set aside.
2. In the same pot, sauté onion, bell pepper, celery, and garlic until tender.
3. Add vegetable oil and flour to the pot, stirring to make a dark roux. Be careful not to burn it.
4. Slowly add in chicken broth, stirring constantly to prevent clumps.
5. Add in diced tomatoes, tomato sauce, bay leaf, Cajun seasoning, thyme, and oregano. Season with salt and pepper.
6. Bring to a boil, then reduce heat and let simmer for 30 minutes, stirring occasionally.
7. Return sausage and