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### How to Make Cajun Chicken and Sausage Gumbo
**1. Make the roux:**
In a large heavy-bottomed pot or Dutch oven, heat the oil over medium heat. Whisk in the flour and stir constantly for 15–20 minutes, until the roux becomes a deep brown color (like chocolate). Don’t rush this — the roux builds the flavor!
**2. Add the veggies:**
Stir in the onion, bell pepper, celery, and garlic. Cook for 5–7 minutes, until softened and aromatic.
**3. Brown the sausage and chicken:**
Add sausage slices and cook until lightly browned. Stir in the chicken and cook for 5–6 minutes, until just cooked through.
**4. Build the gumbo:**
Add diced tomatoes (if using), chicken broth, Cajun seasoning, thyme, bay leaves, salt, and pepper. Bring to a boil, then reduce heat and let simmer uncovered for 45–60 minutes, stirring occasionally.
**5. Adjust and finish:**
Taste and adjust seasoning. Add hot sauce for more heat, if desired. Remove bay leaves before serving.
**6. Serve:**
Spoon gumbo over hot cooked rice and top with chopped green onions and parsley.
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### Tips & Variations
* **Go full Cajun:** Add okra or file powder (ground sassafras) for authentic texture and flavor.
* **Make it seafood-style:** Add shrimp or crab in the last 10 minutes of cooking.
* **Spice it up:** Use more Cajun seasoning or a splash of Louisiana-style hot sauce.
* **Make-ahead magic:** Gumbo tastes even better the next day after the flavors deepen.
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### Final Thoughts
**Cajun Chicken and Sausage Gumbo** is a soulful, spicy dish that brings warmth and flavor to any table. It’s perfect for feeding a crowd, warming up a cold day, or impressing guests with a taste of true Southern cooking. Whether you’re a gumbo veteran or trying it for the first time, this recipe will quickly become a favorite in your kitchen.
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Need a printable version, freezer instructions, or a milder kid-friendly twist? Just let me know — happy to help!
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