Ingredients

• 1/2 cup vegetable oil
• 1/2 cup all-purpose flour
• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 3 stalks celery, chopped
• 6 cloves garlic, minced
• 1 pound andouille sausage, sliced into rounds
• 1 pound boneless, skinless chicken thighs, cut into chunks
• 1 (14.5 ounce) can diced tomatoes with green chile peppers
• 4 cups chicken broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon Cajun seasoning
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 2 bay leaves
• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat vegetable oil in a heavy-bottomed Dutch oven over medium heat; whisk flour into oil to form a smooth paste.
2. Reduce heat to medium-low and cook, whisking constantly, until roux is a dark mahogany color, about 30 minutes.
3. Stir onion, bell pepper, and celery into roux; cook and stir until vegetables are slightly softened, about 5 minutes.
4. Stir garlic into vegetable mixture; cook and stir until fragrant, about 1 minute.
5. Cook and stir andouille sausage in vegetable mixture until slightly browned, 5 to 10 minutes.
6. Stir chicken into andouille sausage mixture; cook and stir until chicken is no longer pink in the center, about 10 minutes.
7. Pour diced tomatoes, chicken broth, and Worcestershire sauce into sausage mixture; bring to a boil.
8. Stir thyme, basil, oregano, Cajun seasoning, cayenne pepper, salt, and black pepper into sausage and chicken mixture; add bay leaves.
9. Reduce heat, cover, and simmer gumbo for 1 hour.
10. Stir shrimp into gumbo; cook until shrimp are pink and opaque, about 5 minutes.
11. Remove gumbo from heat and discard bay leaves.
12. Garnish gumbo with parsley.