Easy Chicken and Sausage Gumbo

step 1.

Dice the onion, green bell pepper, and celery stalks. Mince the garlic cloves. Set the vegetables aside.

step 2.

Slice the andouille sausage into ½-inch rounds. Shred the meat from the rotisserie chicken. Set the sausage and chicken aside.

step 3.

Open the can of diced tomatoes. Measure out the chicken broth, flour, oil, and seasonings. Slice the green onions for garnish.

step 4.

In a large heavy-bottomed pot or Dutch oven, combine the flour and oil over medium-low heat. Cook, stirring constantly, until the mixture turns a deep brown color, about 25-30 minutes. This is your roux.

step 5.

Add the diced onion, bell pepper, celery, and minced garlic to the roux. Cook, stirring often, until the vegetables have softened, about 8-10 minutes.

step 6.

Add the sliced andouille sausage and cook for another 5 minutes, stirring occasionally.

step 7.

Stir in the shredded chicken, chicken broth, diced tomatoes, bay leaves, Cajun seasoning, thyme, smoked paprika, and cayenne pepper (if using). Bring the mixture to a boil, then reduce the heat to low and simmer, uncovered, for 45 minutes to 1 hour, stirring occasionally.

step 8.

Season with salt and black pepper to taste. Remove and discard the bay leaves.

step 9.

Serve the gumbo hot over cooked rice and garnish with sliced green onions.

step 10.

To store leftovers, let the gumbo cool completely, then transfer to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, stirring occasionally, until heated through. Leftover gumbo can also be served over pasta, grits, or used as a filling for po'boy sandwiches.