Creating The Best Chicken & Sausage Gumbo is easier than you might think. Follow these detailed steps:

1. Prepare Ingredients: Gather all your ingredients. Dice the chicken, sausage, onion, bell pepper, celery, and garlic. Slice the okra if using fresh.
2. Make a Roux: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Gradually stir in the flour to create a roux, continuously stirring for about 20-25 minutes until it turns a deep brown color, resembling chocolate. Be careful not to burn it.
3. Add Vegetables: Once the roux is ready, stir in the diced onions, bell pepper, celery, and garlic. Cook for about 5-7 minutes until the vegetables are tender.
4. Add Sausage and Chicken: Add the sliced andouille sausage and diced chicken to the pot. Cook for another 5-10 minutes, stirring occasionally.
5. Pour in Broth: Slowly pour in the chicken broth, stirring to combine everything. This helps to prevent lumps from forming.
6. Season the Gumbo: Stir in the Worcestershire sauce, Cajun seasoning, thyme, bay leaf, and add salt and pepper to taste. Mix well.
7. Simmer: Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 45 minutes, stirring occasionally. This allows the flavors to meld.
8. Add Okra: If you’re using fresh okra, add it during the last 15 minutes of cooking. If using frozen okra, you can add it during the last 5 minutes.
9. Final Taste Adjustment: Before serving, taste and adjust the seasoning as necessary.
10. Serve: Remove the bay leaf and ladle the gumbo into bowls. Serve hot over a scoop of cooked white rice.