Cajun Gumbo with Chicken and Andouille Sausage

Ingredients

• 2 16oz packages of Richard's Premium Andouille Sausage, coin cut
• 1 jar Richard's Cajun Style Roux
• Richard's Premium Cajun Seasoning
• 6 boneless, skinless chicken thighs
• 1 Tbsp canola or vegetable oil
• Kosher salt
• 2 large yellow onions, diced
• 2 green bell peppers, diced
• 4 large celery ribs, diced
• 8 medium garlic cloves, minced
• 1/4 tsp cayenne pepper
• Freshly ground black pepper
• 1 1/2 quarts low-sodium chicken stock
• 2 dried bay leaves
• 2 large sprigs fresh thyme
• 1lb fresh okra, caps trimmed, pods cut crosswise 1/2 inch thick
• Warm rice, scallions (thinly sliced), and hot sauce for serving

Directions

1. Heat oil over medium-high heat until shimmering. Season chicken with salt. Cook chicken until browned on both sides, approximately 5 minutes per side. Transfer chicken to a platter, then set aside until cool enough to handle. Once chicken has cooled, shred into bite-size pieces.
2. Add sliced Premium Richard's Andouille to pot and cook until lightly browned, about 6 minutes. Transfer to a platter and set aside.
3. Add Richard's Cajun Style Roux to the pot on the stovetop after removing sausage.
4. Add onion, bell pepper, and celery, seasoning with Richard's Premium Cajun Seasoning. Cook over medium-high heat, stirring until softened, about 10 minutes.
5. Stir in garlic, cayenne, and a generous amount of black pepper and cook, stirring, for 2 minutes or longer.
6. Add stock, bay leaves, and thyme. Season lightly with Richard's Premium Cajun Seasoning. Bring to a gentle simmer, then allow to cook uncovered, stirring occasionally, for 1 hour. Add okra, along with sausage and shredded chicken, and gently simmer, uncovered, for 1 hour longer. Skim any fat from the surface as it accumulates.
7. Remove from heat, stirring well to break up any small lumps. Season gumbo with more Richard's Premium Cajun Seasoning. Discard thyme springs and bay leaves.
8. Serve gumbo with warm rice, sprinkling sliced scallions on top of each bowl. Pass hot sauce at the table, if desired, to shake on top of gumbo and rice.