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### Instructions:
1. **Make the Roux:** In a large, heavy pot, heat oil over medium heat. Whisk in the flour and cook, stirring constantly, for 20–25 minutes until the mixture turns a deep brown (like chocolate). Be patient — this is where the flavor starts!
2. **Add the Vegetables:** Stir in onion, bell pepper, and celery. Cook for 5–7 minutes until soft. Add garlic and cook for another minute.
3. **Add the Meats:** Add sliced sausage and chicken to the pot. Stir to coat in the roux and veggies.
4. **Season It:** Stir in Cajun seasoning, thyme, bay leaf, and paprika.
5. **Add Stock:** Slowly pour in the chicken stock, stirring to combine. Bring to a simmer and let cook for 45–60 minutes uncovered, until the chicken is cooked through and the flavors meld.
6. **Taste and Adjust:** Season with salt and pepper as needed.
7. **Serve:** Spoon over a bowl of hot cooked rice. Garnish with chopped green onions and parsley if desired.
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### Tips for Perfect Gumbo:
* **Don’t rush the roux**: The depth of flavor comes from slowly cooking it until it reaches a deep brown color.
* **Use quality sausage**: Andouille sausage adds a smoky, spicy kick that’s essential to authentic gumbo flavor.
* **Make it ahead**: Gumbo tastes even better the next day as the flavors continue to develop.
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### The Taste of the Bayou at Home
This **Cajun Chicken and Sausage Gumbo** is bold, hearty, and packed with soul. Whether you’re celebrating Mardi Gras or just craving something deeply satisfying, this recipe brings the flavors of the bayou right into your kitchen.
Once you master it, you’ll find yourself returning to it again and again — and your family and friends will love you for it.
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