Preparation:

Step 1:
In a large heavy-bottomed pot, heat the vegetable oil over medium heat. Gradually whisk in the all-purpose flour to make a roux. Stir continuously to avoid burning, cooking for about 15-20 minutes until the roux turns a deep brown color, similar to the color of chocolate. The darker the roux, the more flavorful it becomes, but be cautious as it can burn quickly if not stirred.

Step 2:
Once the roux reaches the desired color, add the diced onion, bell pepper, and celery to the pot. This combination, known as the “holy trinity” in Cajun cooking, adds depth to the gumbo. Sauté the vegetables in the roux for about 5-7 minutes until they soften and the flavors meld.

Step 3:
Stir in the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Step 4:
Add the bite-sized chicken thighs and sliced Andouille sausage to the pot. Sauté the meats for about 5 minutes, or until the chicken is browned and the sausage starts to release its smoky flavor into the dish.

Step 5:
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot for added flavor. Add the bay leaves, dried thyme, paprika, cayenne pepper (if using), salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the gumbo simmer for 45 minutes, stirring occasionally to prevent sticking.

Step 6:
If using okra, add the sliced okra to the gumbo during the last 10 minutes of cooking. Okra not only adds texture but also acts as a natural thickener. Simmer for an additional 10 minutes, allowing all the flavors to come together.

Step 7:
Taste the gumbo and adjust the seasoning as needed, adding more salt, pepper, or spices to your preference. The consistency should be thick but pourable; if it’s too thick, add a bit more broth to thin it out.