A hearty and flavorful gumbo featuring tender chicken, savory sausage, and a medley of vegetables, perfect for a comforting meal.
Boil the chicken in a large pot of water until tender, then remove and shred it.
Shredding the chicken while it's warm makes the process easier and quicker.
Brown the sausage in the same pot, then remove and set aside.
Use smoked sausage for a deeper flavor profile.
Add olive oil to the pot and heat, then stir in the flour to create a roux, cooking until golden brown.
Stir constantly to prevent the roux from burning.
Add the chopped vegetables (okra, onion, celery, bell pepper, garlic) to the roux and cook until softened.
Cut the vegetables into uniform sizes for even cooking.
Pour in the diced tomatoes, Worcestershire sauce, and seasonings, then simmer for 20 minutes.
Taste and adjust the seasoning as needed during cooking.
Return the chicken and sausage to the pot, stirring to combine, and heat through.
Let the flavors meld together by simmering for a few extra minutes.
Serve the gumbo over cooked rice and garnish with a dash of hot sauce.
Use freshly cooked rice for the best texture and flavor.
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