Ingredients

Method

In a large pot over medium heat, cook sausage until browned. Remove with a slotted spoon, and set aside.

In the same pot, cook the chicken until it's no longer pink, then set aside. Do the same for the shrimp and set aside.

To make a roux, add the vegetable oil and flour to the pot. Cook over medium-low heat, stirring constantly, until the roux becomes a rich, dark brown color.

Add the onion, bell pepper, celery, and garlic to the pot and stir until the vegetables are softened.

Stir in the diced tomatoes, chicken stock, Cajun seasoning, bay leaves, thyme, salt, and pepper. Bring to a boil.

Reduce the heat to low, and add the okra, sausage, chicken, and shrimp back to the pot. Let it simmer for about 30 minutes.

Serve the gumbo over cooked rice.