SoulSatisfying Chicken Gumbo A Taste of Louisiana

Ingredients

• ½ cup (115g) unsalted butter
• ¾ cup (90g) all-purpose flour (plus extra for dredging chicken)
• 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
• Salt and freshly ground black pepper, to taste
• 1 tablespoon (15ml) olive oil
• 1 large yellow onion, chopped (about 1 ½ cups)
• 1 green bell pepper, chopped (about 1 cup)
• 2 celery stalks, chopped (about ¾ cup)
• 4 cloves garlic, minced
• 1 lb (450g) Andouille sausage, sliced (optional, but highly recommended)
• 6 cups (1.4L) chicken broth (low sodium preferred)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• ½ teaspoon cayenne pepper (adjust to taste)
• 2 bay leaves
• 1 teaspoon Cajun seasoning (like Tony Chachere's)
• 1 pound okra, sliced (fresh or frozen)
• Cooked white rice, for serving
• Chopped fresh parsley, for garnish
• Hot sauce, for serving (e.g., Tabasco)